Description
A rich, old-fashioned holiday dessert made from a 70-year-old family recipe! This traditional German Fruit Cake is loaded with candied fruit, warm spices, and baked to perfection.
Ingredients
2 lbs candied mixed fruit
½ lb red candied cherries
½ lb green candied cherries
1 can (20 oz) crushed pineapple, well drained
15.5 oz unsweetened applesauce (mixed with 3 tsp baking soda)
1 box (12 oz) seedless raisins
½ lb walnut meats
2 tsp allspice
2 tsp nutmeg
3 tsp cinnamon
½ tsp salt
4 eggs
3 cups sugar
2 sticks butter (1 cup)
4 cups all-purpose flour
Instructions
Preheat oven to 325°F (163°C).
In a large mixing bowl, cream the butter using an electric mixer.
Add sugar and continue to beat until light and fluffy.
Mix in spices and salt.
Add eggs and beat until well combined.
Alternate adding the fruit mixture and flour. Switch to a heavy-duty wooden spoon once the batter becomes thick.
Stir in the applesauce (with baking soda mixed in).
Line a tube pan or bundt pan with wax paper.
Fill pan ½ to ¾ full with batter.
Bake for about 3 hours, checking with a toothpick starting at 2½ hours. When it comes out clean, the cake is ready.
Cool slightly, then carefully unmold.
Optional: Decorate with cherries and pineapple rings on top immediately after baking (traditional version).
This recipe makes two cakes: 1 large bundt + 1 loaf (8.5 x 4.5 inch).
Notes
Batter is very thick—use a sturdy spoon for mixing.
Applesauce replaces some of the fat and keeps the cake moist.
Fruit can be adjusted to taste or preference.
This cake keeps well and tastes better as it ages—great for make-ahead holiday baking.
Optional decorations (cherries/pineapple rings) can be added right after baking.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Baking
- Cuisine: German
