German Fruit Cake

Renee Cooper


Ok First this is far from the same old fruit cake. When I was young I could never understand what people had against fruit cake. I loved it, then I tasted what most of America calls fruit cake. The first time I saw one it looked awful and I took a taste and told my mom, "that is a fake fruit cake."


★★★★★ 2 votes

5 to 10
2 Hr
1 Hr 30 Min


  • 3/4 c
    butter or margarine
  • 2 c
  • 4
  • 3 c
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
  • 1/2 tsp
  • 3/4 tsp
    baking soda
  • 1 c
  • 2/3 c
    cherry preserves
  • 2/3 c
    apricot preserves
  • 2/3 c
    pineapple preserves
  • 1 c
    pecans, in pieces
  • 1 tsp
    vanilla extract

How to Make German Fruit Cake


  1. Mix Buttermilk with Baking soda and set aside. Cream butter (or Margarine), Sugar, & eggs until light, Sift dry ingredients together and add creamed mixture alternately with buttermilk and baking soda mixture. Fold in the remaining ingredients. Bake in two 9X5X3 pans or a large tube (or bunt) pan for 1.5 hrs. Cool in pan for 15 mins before removing.
  2. Personal note: For added delight you may lightly sprinkle the top of the cake with powdered sugar or serve the cake with whipped topping or any left over preserves. The preserves are what makes the difference the candied fruit is what makes a "Fake fruitcake" That candied fruit is nothing but unformed gummy bears in my opinion, nothing against gummy bears but you don't want them in a cake.

Printable Recipe Card

About German Fruit Cake

Course/Dish: Cakes

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