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German Fruit Cake Bottom

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“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.”
READY IN:
35mins
SERVES:
4-6
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Grease pan. Preheat oven to 350 F (180 C).
  2. Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
  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. Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
  5. Spread batter evenly in pan.
  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. Use immediately or store tightly wrapped for 24 hours or freeze.

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