Mediterranean Homemade Old-Fashioned German Fruit Cake
This fruit cake brings together the charm of a traditional German holiday loaf with the bright, sunny flavors of the Mediterranean. It’s rich, tender and filled with dried fruit, nuts and warm spices. The citrus zest and olive oil give it a fresher twist without losing the cozy, old-world feel. It’s the kind of cake that tastes even better the next day, slices beautifully and holds up well as a gift or a make-ahead dessert.
Prep: 25 minutes
Soak time (optional): 1 hour
Bake: 70–80 minutes
Cool: 1 hour
Total: 2 hours 30 minutes to 3 hours
Ingredients
Dried Fruit Mix:
1 cup chopped dried figs
1 cup chopped dried apricots
½ cup raisins or golden raisins
½ cup chopped dates
Zest of 1 lemon
Zest of 1 orange
¼ cup orange juice
¼ cup warm water
Cake Batter:
1 stick (½ cup) unsalted butter, softened
¼ cup extra-virgin olive oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cardamom
1 cup chopped nuts (walnuts, pistachios or almonds)
½ cup plain yogurt
Finish:
Powdered sugar for dusting
Optional: 2 tablespoons warm honey for brushing
Instructions
Prep the fruit. Combine figs, apricots, raisins, dates, citrus zests, orange juice and warm water in a bowl. Let the mixture soak for at least 1 hour or up to overnight.
Heat the oven. Set it to 325°F (165°C). Line a loaf pan with parchment and lightly grease the sides.
Cream the butter. Beat the butter, olive oil and sugar until pale and fluffy. This gives the cake a lighter crumb.
Add the eggs. Beat in the eggs one at a time, then stir in the vanilla.
Mix the dry ingredients. In a separate bowl, whisk the flour, baking powder, baking soda, salt and all the spices.
Combine. Add half the dry mix to the butter mixture, then fold in the yogurt, then add the remaining dry mix until just combined.
Fold in fruit and nuts. Drain any extra liquid from the fruit bowl. Add the fruit and nuts into the batter and fold gently.
Fill the pan. Spoon the batter into the loaf pan and smooth the top.
Bake. Bake for 70–80 minutes. The cake is done when a toothpick comes out clean.
Cool and finish. Cool the cake in the pan for 15 minutes, then transfer to a rack. Brush with warm honey if you’d like a glossy finish, or dust with powdered sugar once cooled.
Tips
Soaking the fruit softens everything and creates a more even texture in the final cake.
Olive oil adds moisture and a light Mediterranean flavor; use a mild one.
Don’t skip the citrus zest. It brightens the whole cake.
Make sure the butter is softened so it creams properly.
Don’t overmix the batter once the flour goes in. It keeps the crumb tender.
Yogurt helps the cake stay moist for several days.
Chop the nuts fairly small so they distribute throughout the loaf.
Check the cake at the 65-minute mark because loaf pans vary.
Let the cake cool fully before slicing or it’ll crumble.
The flavor deepens overnight, so it’s great to make this the day before serving.
Variations
Mediterranean citrus loaf: Add extra lemon and orange zest and swap raisins for dried cranberries.
Honey-almond version: Replace half the sugar with honey and use only almonds.
Chocolate twist: Fold in ½ cup dark chocolate chunks along with the fruit.
Ginger spice: Add 2 tablespoons finely chopped candied ginger.
Olive oil–only cake: Skip the butter and use ¾ cup olive oil for a moist, denser loaf.
Vegan version: Use plant-based yogurt, olive oil only and a commercial egg replacer.
Nut-free option: Add an extra ½ cup of fruit instead of nuts.
Herbal touch: Add a teaspoon of fresh rosemary, very finely chopped.
Rum-soaked fruit: Swap orange juice for a splash of rum for a more classic German flavor.
Mini loaves: Divide the batter into small loaf pans and reduce the bake time to about 35–40 minutes.
Q&A
Can I make this ahead?
Yes, it tastes even better the next day and keeps well for several days.
Can I freeze it?
Wrap tightly and freeze up to 3 months.
Do I have to soak the fruit?
You don’t, but the cake will be firmer and slightly drier.
Can I skip the olive oil?
You can replace it with more butter, but the olive oil adds moisture.
What nuts work best?
Walnuts give a classic flavor, but pistachios add great color.
Can I make it gluten-free?
Use a good 1:1 gluten-free flour blend.
Is this cake very sweet?
It’s mildly sweet compared to American fruit cakes.
What if the top browns too fast?
Cover loosely with foil for the last 20 minutes.
Can I bake this in a round pan?
Yes, use an 8-inch round and check at 55–60 minutes.
Should I store it in the fridge?
Room temperature is fine for 3 days. Refrigerate for longer storage.
Nutrition
(per slice, 12 slices)
Approximate values:
Calories: 295
Fat: 13g
Carbs: 40g
Fiber: 3g
Sugar: 25g
Protein: 4g
Conclusion
This Mediterranean-inspired German fruit cake blends warm spices, citrus, nuts and dried fruit into a loaf that feels comforting but still bright. The yogurt and olive oil help it stay moist, while the fruits create bursts of sweetness. It’s simple to bake, easy to adapt and perfect for holidays or weekend treats. If you want a cake that tastes like it’s been passed down through generations but still has a fresh twist, this one fits the bill.