Germanfruitcake Recipes

GERMAN PLUM CAKE

German Plum Cake image

Yummy plum cake with a crumble topping. Eat as-is or with a scoop of vanilla ice cream.

Provided by cookinmama

Categories World Cuisine Recipes European German

Time 1h55m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup white sugar
¼ cup butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
25 plums, pitted and halved
2 cups brown sugar
2 cups all-purpose flour
½ cup cold butter, cut into cubes

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat white sugar, softened butter, and eggs together in a bowl until creamy. Whisk 2 cups flour and baking powder together in another bowl. And flour mixture to butter mixture and stir until just combined. Press mixture into the bottom of the prepared baking dish.
Arrange plums on top of butter mixture in the baking dish.
Stir brown sugar, 2 cups flour, and 1/2 cup cold butter together in a bowl until mixture resembles coarse crumbs. Spread crumble mixture over plums in the baking dish.
Bake in the preheated oven until cake is set and plums are soft, about 1 hour 30 minutes. Cool for 1 hour before slicing.

Nutrition Facts : Calories 364 calories, Carbohydrate 66.1 g, Cholesterol 46.1 mg, Fat 9.8 g, Fiber 2.3 g, Protein 4.8 g, SaturatedFat 5.7 g, Sodium 136.7 mg, Sugar 40.4 g

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

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.

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

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