German Fruit Cake Bottom Recipes

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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

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

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

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Top Asked Questions

What is a German fruit cake?
This German Fruit Cake is a 70+ year old tried and true family recipe that has been passed on through the generations. A densely rich cake bursting with sweetened fruit and robust spices that is a must make recipe every Christmas season.
How do I make a German flour cake?
See Oma's Favorite German Recipes Cookbook. Instructions: Preheat oven to 360° F. Grease a flan pan. Put all ingredients in a bowl and mix with a hand mixer till light and fluffy, about 2 - 3 minutes. Pour into prepared pan. Bake for 18 - 20 minutes or until golden brown. Let cool on rack for about 5 minutes.
What is apfelkuchen (German sheet cake)?
The German apple sheet cake is also a kind of apfelkuchen, but in sheet form. It has a light and moist sponge cake flavored with vanilla and lemon at the bottom and cinnamon and sugar-soaked apples on top. This recipe makes a big cake, so it’s ideal for afternoon get-togethers with friends. When feeding a crowd, one round cake just won’t do! 8.
How do you fill a sponge cake with fruit?
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).

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