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    You are in: Home / Baking / German Fruit Cake Bottom Recipe
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    German Fruit Cake Bottom

    German Fruit Cake Bottom. Photo by Miss Recipe

    1/9 Photos of German Fruit Cake Bottom

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Inge 1505's Note:

    Typically baked in a special round form that bakes a rim for easier filling, but any round 11 inch form will do. Fill baked bottom with 3/8 inch (1 cm) pastry cream or thick vanilla pudding and top with fresh fruit like strawberries. Keep strawberries from toppling off the cake by pouring a little strawberry flavored prepared jello over strawberries. When set cut cake into 12 wedges. Serve with a dollop of whipped cream on the side.

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    Serves: 4-6



    Units: US | Metric

    For 28 cm (11 inch) form

    • 6 tablespoons butter, softened (6 Tbs)
    • 6 tablespoons sugar (75 grams)
    • 1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 Tbs sugar)
    • 2 eggs
    • 1 cup flour, plus
    • 3 tablespoons flour (150 grams)
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 3 -4 tablespoons milk


    1. 1
      Grease pan. Preheat oven to 350 F (180 C).
    2. 2
      Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
    3. 3
      Mix flour, salt and baking powder. Add half of flour, beat until just blended. Add 3 tbs milk, just blend. Add rest of flour, just blend.
    4. 4
      Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
    5. 5
      Spread batter evenly in pan.
    6. 6
      Bake in lower third of oven 18-22 minutes until golden yellow. Let cool in form for 10 minutes, then remove and let cool completely on a wire rack.
    7. 7
      Use immediately or store tightly wrapped for 24 hours or freeze.

    Ratings & Reviews:

    • on November 26, 2007


      Danke !!!!!!! I was looking for this :0) Ri

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    • on February 23, 2011


      I made this but it curdled when I added the eggs and I am at a loss to understand why as everything was at room temperature. It still baked well and tasted lovely but it was lumpy as a batter. Also the 3 tablespoons=150grams of flour seemed a bit off so I just added the tablespoons and didn't weigh the flour. I may try it again to see if I get better results.

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    • on June 10, 2009


      You've so inspired me that I surprised my mom for her birthday using your suggestion of topping with thick vanilla pudding and strawberries. When I showed up at her door, she cried. Not to worry, it was tears of joy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for German Fruit Cake Bottom

    Serving Size: 1 (76 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 404.6
    Calories from Fat 183
    Total Fat 20.4 g
    Saturated Fat 12.0 g
    Cholesterol 140.4 mg
    Sodium 323.6 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 1.0 g
    Sugars 19.0 g
    Protein 7.5 g

    The following items or measurements are not included:

    vanilla sugar

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