Old Fashioned German Fruit Cake

If you’ve ever sat down for afternoon Kaffee und Kuchen, this Old Fashioned German Fruit Cake will feel like a warm hug from a cozy bakery. It’s a tender, lightly spiced cake dotted with raisins, currants, and candied citrus peel—finished with a glossy apricot glaze and a snowy dusting of powdered sugar. The crumb is soft and buttery, and every slice shows off jeweled fruit like a close-up snapshot of comfort.

Better yet, this is a quick, no-fuss version that bakes up in about 45 minutes and serves about four—perfect for a small gathering or when you want something special without a long soak or aging period. It’s a timeless treat that tastes like tradition but fits neatly into a weeknight bake or last-minute brunch menu.

Why I Love These

Ingredients

• 2 lbs candied mixed fruit
• 1/2 lb red candied cherries
• 1/2 lb green candied cherries
• 1 can crushed pineapple, well drained (20oz)
• 15.5 oz unsweetened apple sauce
• 3 tsp baking soda, mixed into the applesauce)
• 1 box seedless raisins (12oz)
• 1/2 lb walnut meats
• 2 tsp allspice
• 2 tsp nutmeg
• 3 tsp cinnamon
• 1/2 tsp salt
• 4 eggs
• 3 c sugar
• 2 sticks butter
• 4 c all-purpose flour

How To Make

1. Preheat oven to 325 degrees F
2. Cream butter with electric mixer
3. Add sugar, cream well
4. Add spices and salt
5. Add eggs and beat well
6. Add the fruits, alternating with flour – the mixture will become VERY thick. You will need to switch to a heavy duty wooden spoon to mix
7. Stir in applesauce
8. Line tube pan or large bundt pan with wax paper
9. Fill pan 1/2 – 3/4 full
10. Bake around 3 hours, checking regularly around the 2 1/2 hour mark with a toothpick. When the toothpick comes out clean, the cake is ready
11. Let cool until you can carefully unmold the cake
12. *Optional: the original recipe calls for cherries and pineapple rings to be placed on top of the cake once it comes out of the oven. My mother-in-law does not do this
13. This recipe makes about 2 cakes! We baked 1 large bundt cake and 1 8 1/2 x 4 1/2 loaf pan with this recipe

Nutrition

This cake offers a balanced, occasional-treat profile: a tender butter-based crumb, natural sweetness from dried fruits, and a moderate portion size that pairs well with coffee or tea. Nuts add texture and a bit of heart-healthy fat for satiety.

For a lighter take, swap part of the butter with unsweetened applesauce or use low-fat sour cream; for a richer, more traditional result, keep the full butter and include a few more nuts. Dried fruits bring fiber, potassium, and iron alongside concentrated sweetness.

Contains gluten, dairy, eggs, and tree nuts. To adjust, use a gluten-free 1:1 baking flour, dairy-free butter and coconut yogurt or plant-based sour cream, and skip nuts or replace with pumpkin seeds. For alcohol-free, soak fruit in apple juice or black tea instead of rum.

Tips & Variations

Ways To Serve Them

• With a strong cup of coffee or black tea for classic Kaffee und Kuchen.
• Alongside lightly sweetened whipped cream or vanilla yogurt.
• With a spoon of warm custard or a small scoop of vanilla ice cream.
• As a festive brunch slice with fresh citrus segments and toasted almonds.

Proper Storage

• Fridge: Cool completely, then wrap tightly in parchment and place in an airtight container; store for three to four days.
• Freezer: Wrap the whole cake or individual slices in plastic and foil; freeze up to two months. Thaw overnight in the fridge.
• Reheat: Warm slices in a 300°F (150°C) oven for 8–10 minutes or microwave 10–15 seconds with a damp paper towel to keep moisture.

Old Fashioned German Fruit Cake

Recipe by Home Kitchen Recipes

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If you’ve ever sat down for afternoon Kaffee und Kuchen, this Old Fashioned German Fruit Cake will feel like a warm hug from a cozy bakery. It’s a tender, lightly…

Servings4

Prep30 min

Cook180 min

Calories1071 kcal

Ingredients

• 2 lbs candied mixed fruit
• 1/2 lb red candied cherries
• 1/2 lb green candied cherries
• 1 can crushed pineapple, well drained (20oz)
• 15.5 oz unsweetened apple sauce
• 3 tsp baking soda, mixed into the applesauce)
• 1 box seedless raisins (12oz)
• 1/2 lb walnut meats
• 2 tsp allspice
• 2 tsp nutmeg
• 3 tsp cinnamon
• 1/2 tsp salt
• 4 eggs
• 3 c sugar
• 2 sticks butter
• 4 c all-purpose flour

Steps

1. Preheat oven to 325 degrees F
2. Cream butter with electric mixer
3. Add sugar, cream well
4. Add spices and salt
5. Add eggs and beat well
6. Add the fruits, alternating with flour – the mixture will become VERY thick. You will need to switch to a heavy duty wooden spoon to mix
7. Stir in applesauce
8. Line tube pan or large bundt pan with wax paper
9. Fill pan 1/2 – 3/4 full
10. Bake around 3 hours, checking regularly around the 2 1/2 hour mark with a toothpick. When the toothpick comes out clean, the cake is ready
11. Let cool until you can carefully unmold the cake
12. *Optional: the original recipe calls for cherries and pineapple rings to be placed on top of the cake once it comes out of the oven. My mother-in-law does not do this
13. This recipe makes about 2 cakes! We baked 1 large bundt cake and 1 8 1/2 x 4 1/2 loaf pan with this recipe

Nutrition (per serving)

• Calories: 1071 kcal

Notes

• Soak and drain the fruit up to a day ahead; keep covered in the fridge for faster assembly.
• Flavor twist: add orange zest, swap walnuts for hazelnuts, or stir in a ribbon of marzipan for a classic German vibe.
• Diet-friendly: use gluten-free baking flour, plant-based butter and yogurt, and apple juice instead of rum for a dairy-free, alcohol-free version.