Our spin on the classic German Fruit Cake "Obstkuchen Obsttorte". It has a super soft cake base, is loaded with glazed berries and a secret ingredient stabilized whipped cream frosting!
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.
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.
In a small bowl, whisk together 1/2 cup flour and 1/2 tsp baking powder then sift it into the whipped eggs in thirds, folding between each addition. Fold in 1/2 tsp vanilla just until blended (do not overmix).
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:
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:
In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1-2 min) just until stiff peaks form.
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:
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.
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.
Notes
*If using an electric hand mixer, beat 10 min on highest speed.
Nutrition Facts
German Fruit Cake Recipe
Amount per Serving
Calories
281
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Cholesterol
102
mg
34
%
Sodium
142
mg
6
%
Potassium
111
mg
3
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
27
g
30
%
Protein
3
g
6
%
Vitamin A
540
IU
11
%
Vitamin C
1.6
mg
2
%
Calcium
50
mg
5
%
Iron
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.