Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

German Fruit Cake

StarStarStarStarEmpty star

Your rating

German Fruit Cake

Celebrate Christmas with this gum drop filled German fruit cake that kids love.

 

Yield

32 servings

Prep

15 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups sugar
Camera
1 cup butter
or shortening*
Camera
2 large eggs
slightly beaten
Camera
1 ½ cups applesauce
unsweetened, unseasoned
Camera
1 teaspoon vanilla extract
Camera
4 cups all-purpose flour
Camera
1 teaspoon baking soda
Camera
1 teaspoon cinnamon
Camera
¼ teaspoon nutmeg
Camera
¼ teaspoon cloves
Camera
¼ teaspoon salt
Camera
1 pound nuts
fairly coarse
* Camera
1 pound raisins, seedless
white
Camera
2 pounds gumdrops
cut evenly in pieces, no black and few green
Camera

Ingredients

Amount Measure Ingredient Features
473 ml sugar
Camera
237 ml butter
or shortening*
Camera
2 large eggs
slightly beaten
Camera
355 ml applesauce
unsweetened, unseasoned
Camera
5 ml vanilla extract
Camera
946 ml all-purpose flour
Camera
5 ml baking soda
Camera
5 ml cinnamon
Camera
1.3 ml nutmeg
Camera
1.3 ml cloves
Camera
1.3 ml salt
Camera
453.6 g nuts
fairly coarse
* Camera
453.6 g raisins, seedless
white
Camera
907.2 g gumdrops
cut evenly in pieces, no black and few green
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 256618% from fat
 % Daily Value *
Total Fat 50g 78%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 763mg 32%
Total Carbohydrate 174g 174%
Dietary Fiber 9g 37%
Sugars g
Protein 40g
Vitamin A 31% Vitamin C 37%
Calcium 12% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
German Beef Roulade

Turn your kitchen into the perfect Oktoberfest destination

Oktoberfest celebrations are wrapping up in many communities around the world. Many celebrate Octoberfest throughout the month of October.

More breaking news

 

Email this recipe