German Fruit Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
• Add flour, then vanilla and mix well.
• In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
• Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
• Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
• Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

Steps:

• 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.

Steps:

• Cream butter and sugar together.
• Separate eggs and add the yolks to the butter, beating well.
• Sift together the flour and the spices.
• Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
• Add the preserves and the nuts, stirring gently.
• Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
• Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
• Let cool before removing from pan.