Fruit Cake
Ingredients
For the Cake:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
¾ cup warm milk (about 110°F/43°C)
¾ cup unsalted butter, softened
½ cup sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1/4 tsp salt
2 large eggs
1 ½ cups mixed dried fruits (raisins, currants, chopped dried apricots, or cranberries)
1 cup chopped nuts (walnuts, almonds, or pecans)
½ cup candied citrus peel (optional)
2 tbsp rum or orange juice (optional, for soaking the fruits)
½ cup marzipan (optional, for filling)
Powdered sugar, for dusting
Instructions
Preparing the Fruit:
1. In a small bowl, soak the dried fruits and candied citrus peel in rum or orange juice for 30 minutes (this step is optional but adds flavor and moisture).
Making the Dough:
1. Activate the yeast: In a small bowl, combine the warm milk with the yeast and a pinch of sugar. Stir and let sit for about 5-10 minutes, until it becomes frothy.
2. In a large bowl, combine the flour, sugar, cinnamon, nutmeg, cloves, and salt. Make a well in the center.
3. Add the butter, eggs, vanilla extract, and the activated yeast mixture into the well. Mix until the dough starts to come together.
4. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.
5. Fold in the soaked dried fruits, nuts, and candied citrus peel, ensuring they are evenly distributed throughout the dough.
6. Let the dough rise: Place the dough in a greased bowl, cover with a clean towel, and allow it to rise in a warm place for about 1 ½ - 2 hours, or until doubled in size.
Assembling the Cake:
1. Shape the dough: Once the dough has risen, punch it down and turn it onto a floured surface. If using marzipan, roll it out into a log and place it in the center of the dough. Fold the dough over the marzipan, shaping it into an oblong loaf or a traditional stollen shape (a rounded, slightly curved loaf).
2. Place the shaped dough onto a parchment-lined baking sheet, cover with a cloth, and let it rise again for about 30-45 minutes.
Baking the Cake:
1. Preheat the oven to 350°F (175°C).
2. Bake the stollen for 30-40 minutes, or until golden brown and cooked through. You can test by inserting a toothpick into the center — it should come out clean.
3. Brush with melted butter: After baking, immediately brush the warm cake with melted butter for a soft, shiny finish.
4. Dust with powdered sugar once the cake has cooled.
Serving:
Allow the German fruit cake to cool completely before serving. It can be wrapped tightly in plastic wrap and stored for up to a week. It often improves in flavor after sitting for a day or two.
Enjoy your German Fruit Cake (Stollen), a festive and flavorful treat that captures the essence of holiday baking!