German Fruitcake Recipes

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)

Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake) image

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

Ingredients

1/4 lb margarine or 1/4 lb butter, softened
2 eggs, separated
1/4 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
1/4 lb flour (150 grams or 1/2 cup plus 3 tablespoons flour)
1 (1/4 ounce) packet dry yeast
1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
1/2 cup milk (approximate)
2/3 cup prepared custard (optional)
2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
freshly whipped cream, to serve

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

Mrs. Maus's Fruitcake image

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

Ingredients

1 pound (4 sticks) unsalted butter, room temperature, plus more for pan
2 cups plus 1 tablespoon sugar, divided
12 large eggs
1/2 cup molasses
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups)
2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups)
2 1/2 cups all-purpose flour
2 tablespoons ground allspice
2/3 cup brandy, divided
Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
Candied cherries and kumquats, for garnish
1 cup apricot jam

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

Fruit Kuchen image

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

Ingredients

CRUST:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter, cubed
1 large egg, beaten
1 tablespoon whole milk
FILLING:
4 to 6 cups fresh fruit (quartered apples, peaches, plums, etc.)
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
2 tablespoons butter, softened

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)

Versunkener Apfelkuchen (German Sunken Apple Cake) image

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

Ingredients

9 tablespoons unsalted butter, at room temperature
10 tablespoons white sugar
3 large eggs, at room temperature
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
3 medium apples, or as needed
1 tablespoon confectioners' sugar for dusting, or as needed

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