German fruit cake

Name: German fruit cake
Total time: 3600 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 3 Eggs, room temperature; 1/2 Cup All-purpose flour; 1/2 Cup Sugar; 1/2 Tsp. Baking powder; 1/2 Tsp. vanilla extract; 1 1/2 Cups Fresh mixed berries (strawberry, raspberry, blueberry); Maraschino cherries, as required (optional); 3 Tbsp. Seedless Apricot jam; 1 1/2 Tbsp. Hot water; 1 cup Heavy whipping cream, chilled; 4 Tbsp. Instant vanilla pudding powder; 3 Tbsp. Powdered sugar

Sarvat Hanif @sarvathanif

Canada

A spin on the classic German Fruit Cake “Obstkuchen Obsttorte”. It has a super soft cake base, is loaded with glazed berries and a stabilized whipped cream frosting!
If you're a fan of desserts with cake and fruit, then you'll love this German fruit cake. This simple and easy-to-make cake combines an airy sponge cake layer with a light frosting and a fresh fruit topping. It's perfect for a special occasion or just for enjoying on a lazy day.
You can serve the fruit cake without the glaze, but it makes the cake more moist, preserves the fruit and makes the cake look like it came out of a fancy bakery. It makes your mouth water just looking at it. #GoldenApron23

Sarvat Hanif @sarvathanif

Saved

Ingredients

45-60 minutes

4-6 servings

3Eggs, room temperature
1/2 CupAll-purpose flour
1/2 CupSugar
1/2 Tsp.Baking powder
1/2 Tsp.vanilla extract
1 1/2 CupsFresh mixed berries (strawberry, raspberry, blueberry)
Maraschino cherries, as required (optional)
3 Tbsp.Seedless Apricot jam
1 1/2 Tbsp.Hot water
1 cupHeavy whipping cream, chilled
4 Tbsp.Instant vanilla pudding powder
3 Tbsp.Powdered sugar

Saved

Steps

45-60 minutes

1

Preheat oven to 350˚F and line the bottom of a 9" round cake pan.
2

In the sand mixer add 3 eggs and beat with whisk attachment on high speed 1 minute.
3

Add sugar and continue beating 8 minutes. It should be whipped and form a thick ribbon.
4

In a small bowl, whisk together flour and baking powder then sift it into the whipped eggs in thirds, folding between each addition.
5

Fold in vanilla just until blended.
6

Bake for 25 minutes or until a toothpick inserted in the centre comes out clean.
7

Let cake rest 3 minutes in pan then run a thin spatula around the edges too release from the pan. Invert cake onto a wire rack, peel back parchment paper and let cool completely to room temperature.
8

Combine the jam with hot water and stir until completely smooth. If glaze seems lumpy, heat slightly to loosen it up. Set aside.
9

In mixing bowl add heavy whipping cream and beat on high speed just until stiff peaks form.
10

Add instant pudding and powdered sugar, adding them 1 tablespoon at a time, mixing with each addition.
11

Beat on medium/high speed until fully incorporated. If frosting seems too thick, add milk 1/2 tablespoon at a time. Beat until the pudding mix is fully dissolved and frosting is smooth.
12

Transfer half of the frosting to a piping bag fitted with a large closed star tip and set aside.
13

Spread half of the frosting over the top of cake.
14

Arrange fruit over the frosting, leaving a 1" border.
15

Brush the entire glaze over berries then pipe the second half of frosting around the top border of the cake.
16

Arrange maraschino cherries on the edges.
17

Serve right away or refrigerate until serving.
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