German Fruit Cake Bottom Recipe

Name: German Fruit Cake Bottom
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) softened butter; 1 ½ cups granulated sugar; 1 teaspoon vanilla sugar; 4 large eggs; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 3-4 tablespoons milk

Create a stunning and delicious German fruit cake bottom! This recipe uses a simple, buttery cake baked in an 11-inch round pan (a special ring pan is ideal for a raised edge, perfect for filling). We'll layer a creamy 3/8 inch (1 cm) layer of pastry cream or vanilla pudding, top with juicy fresh strawberries, and then set it all with a light strawberry jello glaze to prevent any fruity escapes. Cut into 12 elegant wedges and serve with a dollop of whipped cream for the ultimate summer treat. This recipe is easy to follow and perfect for impressing guests!

Prep Time 20 mins

Cook Time 35 mins

Calories 404.6 kcal

Protein 15g

Rating 4.9 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for German Fruit Cake Bottom

1 cup (2 sticks) softened butter
1 ½ cups granulated sugar
1 teaspoon vanilla sugar
4 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3-4 tablespoons milk

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How to Make German Fruit Cake Bottom

Preheat oven to 350°F (175°C). Grease and flour an 11-inch round cake pan.
Cream together 1 cup (2 sticks) softened butter, 1 ½ cups granulated sugar, and 1 teaspoon vanilla sugar until light and fluffy.
Beat in 4 large eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients in two additions, alternating with 3 tablespoons of milk. Mix until just combined. Do not overmix.
The batter should be thick but pourable, dropping slowly from a spoon. Add another tablespoon of milk if needed to achieve this consistency.
Pour the batter evenly into the prepared pan.
Bake in the lower third of the oven for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is light golden brown.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once completely cool, spread a 3/8 inch (1cm) layer of pastry cream or thick vanilla pudding over the cake bottom.
Arrange fresh strawberries attractively over the pudding.
Gently pour a small amount of prepared strawberry-flavored jello over the strawberries to secure them in place. Allow to set completely.
Cut the cake into 12 wedges and serve with a dollop of whipped cream.