German Fruit Cake Bottom

Print PrintShare with Friends


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.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 Tbs sugar)
  • add   1 cup flour
  • add   1 pinch salt
  • add   1 teaspoon baking powder
  • add   6 tablespoons sugar (75 grams)
  • add   6 tablespoons butter, softened (6 Tbs)
  • add   3-4 tablespoons milk
  • add   3 tablespoons flour (150 grams)
  • add   2 eggs


  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.