Ingredients for German Fruitcake
- Unsalted Butter
- Brown Sugar
- 4 large eggs
- All Purpose Flour
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- 1 cup buttermilk
- 1 teaspoon baking soda
- Cherry Preserves
- Apricot Preserves
- Pineapple Preserves
- 1 cup chopped nuts (walnuts, pecans, or a mix)
- Vanilla
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How to Make German Fruitcake
- Preheat oven to 350°F (175°C). Grease and flour a large bundt pan or tube pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Separate the eggs. Add the egg yolks to the butter mixture and beat well.
- In a separate bowl, sift together the flour, cinnamon, nutmeg, and cloves.
- In a small bowl, gently whisk together the buttermilk and baking soda. Let it sit for a few minutes to activate the baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fruit preserves and nuts.
- In a clean bowl with clean beaters, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour the batter into the prepared pan and bake for 105-120 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil.
- Let the cake cool in the pan for at least 30 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
181g
Fat
32g
Carbs
24g
