Gingerbread Fruitcake (Lebkuchen Fruchttorte)

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2 hours 2 loaves Print RecipeEmail Recipe


1cupdark raisins
1cupdried currants
1cupgreen candied cherries, chopped
1cupwalnuts, very finely chopped
1cupall-purpose flour
1cupwhole almonds, blanched
3⁄4cupunsalted butter, softened
2cupdark brown sugar, packed
2 eggs
2 egg yolks
2⁄3cuplight molasses
2teaspoonground ginger
2teaspoonground cinnamon
1⁄2teaspoonground cloves
1⁄2teaspoonground nutmeg
2 2⁄3cupall-purpose flour, sifted
1cupsour cream
1⁄2cuporange juice
4teaspoonbaking powder
  corn syrup, optional


Combine raisins, currants, candied cherries, the walnuts, 1 cup flour and the almonds in medium-size bowl. Toss to coat fruit and nuts with flour; reserves.

Cream butter and sugar in large mixer bowl until fluffy. Beat in eggs and yolks one at a time until smooth. Beat in molasses, brandy, ginger, cinnamon, cloves and nutmeg. Stir in 1 cup of the sifted flour and the sour cream. Stir in orange juice, baking powder and the remaining flour. Beat 1 minute. Stir in reserved fruit mixture.

Spoon batter into 2 floured buttered 9 x 5" loaf pans. Bake until wooden pick inserted in center is withdrawn clean, about 1 hour 20 minutes. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack. Brush tops lightly with corn syrup. Let dry. Refrigerate wrapped in plastic up to 5 weeks. Serve at room temperature.

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