German Fruit Cake Recipe


For Sponge Cake:

  • 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

For Fruit and Glaze:

  • 1 1/2 cups mixed berries
  • 3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water

For Stabilized Whipped Cream Frosting:

  • 1 cup heavy whipping cream chilled
  • 4 Tbsp white chocolate instant pudding powder (45 grams)
  • 2 Tbsp milk or to reach desired texture


How to Make the Sponge Cake:

  1. Preheat oven to 350˚F and line the bottom of a 9″ round cake pan (or springform pan). Chill a large mixing bowl in the freezer. A chilled mixing bowl will make it easier to beat the whipping cream.
  2. Add 3 eggs to the bowl of your mixer and beat with whisk attachment on high speed 1 minute. Gradually add sugar and continue beating 8 min.* It should be whipped and form a thick ribbon when you pull up on the whisk.

  3. Bake at 350˚F for 25 min. Let cake rest 3 min 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.

How to Make Fruit Glaze:

  1. In a measuring cup, combine 3 Tbsp raspberry jam with 1 1/2 Tbsp hot water and stir until completely smooth. If glaze seems lumpy, heat slightly to loosen it up.

How to Make Stabilized Whipped Cream:

  1. In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1-2 min) just until stiff peaks form.

  2. Add 4 Tbsp instant pudding and 3 Tbsp powdered sugar, adding them 1 Tbsp at a time, mixing with each addition. Beat on med/high speed until fully incorporated. If frosting seems too thick, add milk 1/2 Tbsp at a time (I added 2 Tbsp milk). Beat until the pudding mix is fully dissolved and frosting is smooth (2 min).

How to Assemble the Fruit Cake:

  1. Transfer half of the frosting to a piping bag fitted with a large closed star tip (Wilton 2D) and set aside. Dollop and spread half of the frosting over the top of cake.

  2. Arrange fruit over the frosting, leaving a 1″ border. Brush all of the glaze over berries then pipe the second half of frosting around the top border of the cake. Serve right away or refrigerate until serving.

Nutrition Facts

Calories 281               Calories from Fat 108
                                       % Daily Value*
Fat 12g                                      18%
Saturated Fat 7g                       44%
Cholesterol 102mg                    34%
Sodium 142mg                           6%
Potassium 111mg                       3%
Carbohydrates 38g                   13%
Fiber 1g                                      4%
Sugar 27g                                 30%
Protein 3g                                   6%
Vitamin A 540IU                        11%
Vitamin C 1.6mg                         2%
Calcium 50mg                            5%
Iron 0.8mg                                  4%

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