Best German Fruitcake Recipes

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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

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

DRESDNER STOLLEN (GERMAN CHRISTMAS FRUITCAKE)



Dresdner Stollen (German Christmas Fruitcake) image

The story goes that the Catholics were not allowed to have any butter or milk during Advent and could only use oil. The cakes they tried to make during this time were tasteless and hard. Prince Elector Ernst von Sachsen and his brother Albrecht wrote to the pope to ask for permission to use butter. Their requests were denied until 1490, when Pope Innocent VIII wrote a letter known as the "Butter Letter" granting permission to use butter. Originally, only the royal family was allowed to use butter for free. Others had to pay 1/20th of a gold Gulden each year. The ban on butter was finally lifted when Saxony became Protestant. This is similar to the Dutch Kerststol and the Italian Pannetone. Prep time does not include rising.

Provided by Scarlett516

Categories     < 4 Hours

Time 1h25m

Yield 2 loaves

Number Of Ingredients 17

1 kg flour
100 g fresh yeast, in cubes (or 2 teaspoons active, dried yeast)
400 ml whole milk, lukewarm (around 80 degrees F)
75 -100 g sugar (to taste)
one vanilla bean
2 eggs
grated peel of one lemon
1 teaspoon salt
400 g butter
200 g flour
350 g raisins (or mix of raisins and dried black currants)
100 g blanched chopped almonds
50 g candied diced citron
100 g candied diced orange peel
4 -5 cl rum (that's about two shots worth)
150 g butter
150 g powdered sugar

Steps:

  • Soak the raisins, black currants, almonds, candied citron, and orange peel in the rum. Set aside.
  • Get a large bowl, the largest bowl you have. Measure and sift the flour into the bowl.
  • Dissolve the yeast in 400ml warm milk.
  • Make a well in the center of the flour. Add a pinch of salt to the yeast mixture, stir, then pour the yeast into the well.
  • Form into a very dry dough and allow it to rise for 10-15 minutes.
  • Cut the vanilla bean down the center and scrape out the vanilla seeds. Add the sugar to the seeds, then add the zested lemon peel, salt, and eggs. Beat together and (once the 15 minute rise is done) knead into the dough.
  • Allow the dough to rise another 15 minutes.
  • While the dough is rising, knead the remaining 200g of flour into the butter.
  • Once the rise is finished, knead the butter into the dough. Allow to rise another 15 minutes.
  • Once the rise is finished, preheat the oven to 390°F.
  • Quickly work the rum-soaked fruit and nuts into the dough until they are evenly distributed.
  • Form the dough into two 30cm (about 1 foot) long loaves. Traditionally, the middle is thicker than the sides. Place the dough onto parchment paper-lined baking sheets and allow to rise until doubled in size (about 20 minutes).
  • Bake the loaves for about an hour (you may need to rotate the loaves halfway through). The bread is done when a toothpick comes out clean.
  • Coat the bread with the melted butter, then, using a sieve, dust with powdered sugar.
  • Allow to cool, then slice.

Nutrition Facts : Calories 6768.6, Fat 272.4, SaturatedFat 149.3, Cholesterol 818.7, Sodium 3155.2, Carbohydrate 1013.9, Fiber 47, Sugar 458.6, Protein 107.4

KATE'S RAISIN, DATE, NUT STOLLEN (YEAST FREE GERMAN FRUITCAKE)



Kate's Raisin, Date, Nut Stollen (Yeast Free German Fruitcake) image

While living in Germany, I loved nibbling on Weihnachtsstollen purchased from the Christkindlmarkt around Christmastime. Spiced with cardamom, nutmeg, and the zests of fresh lemon and orange. Dried fruits such as raisins and Medjool dates sweeten the loaf instead of candied fruits.

Provided by Garden Gate Kate

Categories     Quick Breads

Time 2h

Yield 1 stollen

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature but not melted
1 cup cream-style cottage cheese, drained (Not low fat or fat free, must have 4 to 8 percent milkfat)
1 egg
1 teaspoon fresh lemon zest
1 teaspoon fresh orange zest
1 1/2 teaspoons vanilla extract
1/2 cup almonds, chopped
1/2 cup raisins
1/2 cup medjool dates, pitted and chopped (about 7 to 8 large medjool)
2 tablespoons melted butter
confectioners' sugar, for coating

Steps:

  • Preheat oven to 350F degrees.
  • Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
  • In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher). Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
  • Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
  • Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
  • Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier). Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.

Nutrition Facts : Calories 3721.8, Fat 169, SaturatedFat 81.7, Cholesterol 526.8, Sodium 3584.1, Carbohydrate 487.3, Fiber 25.5, Sugar 207.5, Protein 82.1

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