German Fruit Cake
Celebrate Christmas with this gum drop filled German fruit cake that kids love.
Yield
32 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
or shortening* |
|
| 2 | large |
eggs
slightly beaten |
|
| 1 ½ | cups |
applesauce
unsweetened, unseasoned |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pound |
nuts
fairly coarse |
*
|
| 1 | pound |
raisins, seedless
white |
|
| 2 | pounds |
gumdrops
cut evenly in pieces, no black and few green |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
or shortening* |
|
| 2 | large |
eggs
slightly beaten |
|
| 355 | ml |
applesauce
unsweetened, unseasoned |
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cloves
|
|
| 1.3 | ml |
salt
|
|
| 453.6 | g |
nuts
fairly coarse |
*
|
| 453.6 | g |
raisins, seedless
white |
|
| 907.2 | g |
gumdrops
cut evenly in pieces, no black and few green |
|
Directions
- Reserve 1 tablespoon butter for frying nut meats.
Cream sugar and butter. Add slightly beaten eggs. Add applesause and vanilla Sift next 6 dry ingredients and reserve 1 cup.
Add dry ingredients (except for the 1 cup) and mix well.
Fry nut meats, heat well but do not brown, stir constantly.
Flour nut meats, chopped gum drops and raisins in the reserved flour mixture. This is best done by placing all ingredients into a strong paper bag and shaking vigorously. Mix with batter.
Line cake pans with waxed paper. Do not fill pans more than ⅔ full.
Bake in SLOW oven (275F) until done. Baking time depends upon size of cake. 8½ X 4 inch load requires about 2 hrs. DO NOT OVERBAKE. Cake should be fairly moist when done.
Remove waxed paper immediately after removing cake from oven after baking.
Immediately rewrap COMPLETELY in fresh waxed paper or cellophane. This will seal in moisture. (Paper in which cake is baked will become set on cake and difficult to remove later when cold).
*This recipe makes approximately one 8½ X 4 inch loaf cake and one 8 inch square cake.
Cake should keep an indefinite length of time.
