Best 2 German Fruit Cake Bottom Recipes

In the realm of sweet delights, the German fruit cake bottom emerges as a delectable centerpiece, captivating the senses with its rich flavors and traditional charm. Not only does it serve as a delectable foundation for the iconic German fruit cake, but it can also be relished as a standalone treat, offering a symphony of flavors that transport you to the heart of Germany's culinary heritage. If you seek to embark on a culinary adventure, we present you with a comprehensive guide to discovering the best recipe for this timeless classic. Let us unveil the secrets behind its delectable taste, providing you with the knowledge and inspiration to create your own slice of German fruit cake bottom perfection.

Here are our top 2 tried and tested recipes!

GERMAN FRUIT CAKE BOTTOM

German Fruit Cake Bottom image

Typically baked in a special round form that bakes a rim for easier filling, but any round 11 inch form will do. Fill baked bottom with 3/8 inch (1 cm) pastry cream or thick vanilla pudding and top with fresh fruit like strawberries. Keep strawberries from toppling off the cake by pouring a little strawberry flavored prepared jello over strawberries. When set cut cake into 12 wedges. Serve with a dollop of whipped cream on the side.

Provided by Inge 1505

Categories Dessert

Time 35m

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons butter, softened (6 Tbs)
6 tablespoons sugar (75 grams)
1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 Tbs sugar)
2 eggs
1 cup flour, plus
3 tablespoons flour (150 grams)
1 teaspoon baking powder
1 pinch salt
3 -4 tablespoons milk

Steps:

Grease pan. Preheat oven to 350 F (180 C).
Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
Mix flour, salt and baking powder. Add half of flour, beat until just blended. Add 3 tbs milk, just blend. Add rest of flour, just blend.
Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
Spread batter evenly in pan.
Bake in lower third of oven 18-22 minutes until golden yellow. Let cool in form for 10 minutes, then remove and let cool completely on a wire rack.
Use immediately or store tightly wrapped for 24 hours or freeze.

Nutrition Facts : Calories 404.6, Fat 20.4, SaturatedFat 12, Cholesterol 140.4, Sodium 323.6, Carbohydrate 48.2, Fiber 1, Sugar 19.1, Protein 7.5

GERMAN FRUITCAKE

German Fruitcake image

From my Great Aunt's recipe collection. This originally came from a German dairy farmer's wife from Illinois and was published in a local cookbooklet put out by The Naperville Sun. Unlike the fruitcakes you may be used to, this one calls for fruit preserves rather than candied fruits. Choose chunky preserves, with big pieces of fruit, for best results.

Provided by HeatherFeather

Categories Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, at room temperature
2 cups brown sugar
4 large eggs, separated
3 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup buttermilk
1 teaspoon baking soda
2/3 cup cherry preserves
2/3 cup apricot preserves
2/3 cup pineapple preserves
1 cup chopped nuts
1 teaspoon vanilla

Steps:

Cream butter and sugar together.
Separate eggs and add the yolks to the butter, beating well.
Sift together the flour and the spices.
Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
Add the preserves and the nuts, stirring gently.
Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
Let cool before removing from pan.

Nutrition Facts : Calories 445.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 76.1, Sodium 187.9, Carbohydrate 74.4, Fiber 1.8, Sugar 45.3, Protein 6

Tips:

Use a variety of dried fruits and nuts. This will give your fruitcake a more complex flavor and texture.
Soak your dried fruits in liquid before adding them to the cake batter. This will help to plump them up and make them more flavorful.
Use a good quality butter or margarine. This will make your cake more moist and flavorful.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake at a low temperature for a long time. This will help to prevent the cake from drying out.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Store the cake in a cool, dry place. This will help to keep it fresh for longer.

Conclusion:

German fruit cake is a delicious and festive cake that is perfect for any occasion. With its moist texture, flavorful dried fruits and nuts, and rich frosting, it is sure to be a hit with everyone who tries it. So next time you are looking for a special cake to make, give German fruit cake a try. You won't be disappointed!