Best 5 German Fruitcake Recipes
The German fruitcake, widely known as Stollen, is a rich and flavorful pastry that has been enjoyed for centuries. Originating in the German state of Saxony, Stollen is a traditional Christmas treat that can be found in bakeries, markets, and homes throughout the country. With its distinct shape, unique flavor, and variety of ingredients, German fruitcake offers a culinary adventure that is sure to delight taste buds. Let's embark on a journey to discover the best recipe for this beloved holiday treat, exploring the history, ingredients, and techniques that make it so special.
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TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)
Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 1 German Obst Kuchen, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
- Add flour, then vanilla and mix well.
- In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
- Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
- Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
- Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
- Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2
MRS. MAUS'S FRUITCAKE
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes five 6-inch cakes
Number Of Ingredients 12
Steps:
- Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
- Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
- Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.
FRUIT KUCHEN
This German recipe-passed down by my grandma-is one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful. -Connie Meiselwitz, Kiel, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture., Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.
Nutrition Facts : Calories 300 calories, Fat 15g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
VERSUNKENER APFELKUCHEN (GERMAN SUNKEN APPLE CAKE)
For this apple cake you need to cut the apples like a fan not only for looks - this little trick makes the cake especially moist. I like to use tart apples. You will need between 5 and 7 apples, depending on their size.
Provided by Marianne
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
- Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
- Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
- Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
- Bake in the preheated oven until cake is golden brown, about 45 minutes.
- Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 35.1 g, Cholesterol 104 mg, Fat 15.2 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 151.5 mg, Sugar 11.9 g
GERMAN FRUITCAKE
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
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:
- Choose the right fruit. A variety of dried fruits can be used in German fruitcake, such as raisins, currants, and candied citrus peel. For a more unique flavor, try using dried cherries, apricots, or pineapple.
- Soak the fruit in alcohol. Soaking the fruit in alcohol, such as rum or brandy, helps to plump it up and add flavor. You can also use fruit juice or tea.
- Use high-quality ingredients. The better the ingredients you use, the better your fruitcake will be. Use fresh butter, eggs, and flour. If you can, use organic ingredients.
- Don't overmix the batter. Overmixing the batter will make the fruitcake tough. Mix just until the ingredients are combined.
- Bake the fruitcake at a low temperature. This will help to prevent the fruitcake from becoming too dry.
- Wrap the fruitcake tightly in plastic wrap or aluminum foil. This will help to keep the fruitcake moist.
- Store the fruitcake in a cool, dark place. The fruitcake will keep for several months if stored properly.
Conclusion:
German fruitcake is a delicious and festive treat that can be enjoyed by people of all ages. With a little planning and effort, you can easily make your own German fruitcake at home. Just follow the tips above and you'll be sure to end up with a delicious and beautiful fruitcake that everyone will love.
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