Here are two authentic styles of German Fruit Cake, since the term can mean different traditional cakes depending on the region:

1. German Obstkuchen (classic fruit-topped sponge cake — very popular and served fresh)
2. German Früchtebrot (dense holiday-style fruit loaf, similar to fruitcake)

You can choose one — or keep both!

🇩🇪 1. Classic German Fruit Cake (Obstkuchen)

A light sponge base topped with fresh fruit and clear glaze. Popular with strawberries, peaches, cherries, berries, or mixed fruit.

Ingredients

Sponge Base

• 1 cup (125g) all-purpose flour
• 1/2 cup (100g) sugar
• 2 large eggs
• 1/4 cup (60g) butter, melted
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Topping

• 2–3 cups fresh fruit (berries, peaches, strawberries, kiwi, etc.)
• 1 packet Tortenguss (German cake glaze) or:
  • 1 cup apple juice
  • 1 tbsp cornstarch
  • 1 tbsp sugar

Instructions

1. Make the Sponge

1. Preheat oven to 350°F (175°C).
2. Grease a tart/pie pan (preferably with removable bottom).
3. Beat eggs & sugar until pale and fluffy (3–4 minutes).
4. Add melted butter + vanilla.
5. Sift in flour, baking powder, and salt; fold gently.
6. Pour into pan and bake 15–18 minutes until golden.
7. Cool completely.

2. Add the Fruit

1. Arrange sliced fruit in decorative circles on top of the cooled cake.
2. Mix colors and textures for that authentic German bakery look.

3. Add the Glaze

If using Tortenguss, prepare per packet.
Otherwise:

1. In a small pot, whisk apple juice, cornstarch, and sugar.
2. Heat until clear and thickened.
3. Spoon or brush over fruit gently.
4. Let set 10–15 minutes.

Serve

Cool, slice, and enjoy! Light, fresh, not overly sweet — the German way.

🇩🇪 2. German Holiday Fruit Cake (Früchtebrot)

Dense, deeply spiced, full of dried fruit and nuts. A classic in Bavaria and the Black Forest.

Ingredients

• 2 cups mixed dried fruit (raisins, prunes, figs, apricots, dates)
• 1 cup nuts (hazelnuts or walnuts)
• 1/2 cup dark brown sugar
• 1/3 cup honey
• 1/2 cup strong brewed tea or rum
• 1 1/2 cups flour
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1 tsp baking powder
• Pinch of salt
• Zest of 1 lemon

Instructions

1. Prepare Fruit

1. Chop larger dried fruits.
2. Combine with nuts, tea/rum, honey, and sugar.
3. Let sit 30 minutes (or overnight) to soften.

2. Make the Dough

1. Preheat oven to 325°F (160°C).
2. Mix flour, baking powder, spices, salt, and lemon zest.
3. Stir into the fruit mixture until combined — mixture will be thick.

3. Bake

1. Shape into one loaf or two smaller loaves.
2. Bake 50–60 minutes until firm and fragrant.
3. Cool completely.

Optional: wrap and let mature 1–2 days — flavor deepens beautifully.

Want it more specific?

I can give you:

• A German Strawberry Fruit Cake (Erdbeerkuchen)
• A German Apple Fruit Cake (Apfelkuchen)
• A German Black Forest–style Fruit Tart
• Or a no-bake German fruit cake

Just tell me what style!