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German Chocolate Cake
How To in Germany
- 3/4 cup light raisins
- 3/4 cup chopped dates
- 1 1/3 cups chopped walnuts
- 1/2 cup chopped dried apricots
- 1/2 cup chopped candied orange or lemon peel
- 1/2 pound (2 sticks) softened butter
- 4 cups confectioners' sugar
- 8 large eggs
- 4 cups + 3/4 cup all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 cup brandy or whiskey or orange juice
- 1 cup confectioners' sugar
- 3 tablespoons lemon or orange juice
- Heat oven to 325 degrees. Lightly coat a 10-inch Bundt pan and two (6"x4") mini loaf pans (for gifting!) with cooking spray. Mix fruits and nuts and toss with 3/4 cup flour to keep ingredients from clumping together in cake batter.
- In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating after each.
- In a separate bowl, mix together 4 cups flour and baking powder and slowly add to the butter-sugar-egg mixture, combining thoroughly. Add vanilla and liquor or juice, mixing well. Stir in fruit-nut mixture by hand until thoroughly incorporated.
- Pour batter into prepared pan and bake mini loaves 25 minutes to 35 minutes or more, and Bundt pan 45 minutes to 1 hour or more, or until toothpick tests clean.
- Let cake cool on a wire rack for 20 minutes before inverting onto rack to cool completely. Combine glaze ingredients and pour over cooled cake, letting it run down the sides.
- When cutting the cake, insert a whole unshelled almond in one slice of cake from the underside. Make a paper crown, if desired, and place it atop the cake. Let guests serve themselves. Whoever gets the almonds is king or queen for the day and wears the crown.
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