German Fruit Cake
The ultimate comfort food, this German Fruit Cake is a delightful blend of fresh berries and creamy frosting. Perfect for any occasion, it's easy to make and will surely satisfy your sweet cravings. Treat yourself to a slice tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Blender
- Whisk
- Frying Pan
- Oven
- Peeler
Ingredients
- 3 large Eggs room temperature
- 1/2 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 tsp Baking powder
- 1/2 tsp Vanilla extract
- 1 1/2 cups Mixed berries
- 3 Tbsp Seedless raspberry jam
- 1 1/2 Tbsp Hot water
- 1 cup Heavy whipping cream chilled
- 4 Tbsp White chocolate instant pudding powder (45 grams)
- 3 Tbsp Powdered sugar
- 2 Tbsp Milk or to reach desired texture
Instructions
- Preheat the oven to 350˚F and line the bottom of a 9-inch round cake pan with parchment paper.
- Chill a large mixing bowl in the freezer.
- Add 3 large eggs to the chilled bowl and beat on high speed for 1 minute.
- Gradually add 1/2 cup granulated sugar and continue beating for 8 minutes.
- In a small bowl, whisk together 1/2 cup flour and 1/2 tsp baking powder, then sift into the whipped eggs in thirds, folding gently.
- Fold in 1/2 tsp vanilla extract just until blended.
- Pour the batter into the prepared cake pan and bake for about 25 minutes.
- Let the cake rest in the pan for 3 minutes, then run a spatula around the edges and invert onto a wire rack.
- In a measuring cup, combine 3 Tbsp raspberry jam with 1 1/2 Tbsp hot water and stir until smooth.
- In the chilled mixing bowl, add 1 cup heavy whipping cream and beat on high until stiff peaks form.
- Add 4 Tbsp white chocolate instant pudding and 3 Tbsp powdered sugar, mixing well.
- Spread half of the frosting over the cake and arrange berries on top.
- Brush the glaze over the berries and pipe the remaining frosting around the top edge.
- Serve the cake right away or refrigerate until ready to serve.
Notes
- Tip 1: Store any leftover cake in an airtight container in the refrigerator.
- Tip 2: You can freeze the cake for up to 2 months.
- Tip 3: This cake pairs perfectly with a cup of tea.
- Tip 4: Experiment with different berries for a unique flavor.