Old-Fashioned German Fruit Cake

Prepare the Dried Fruits (Optional):

If desired, soak the dried fruits and candied citrus peel in the rum or brandy for several hours or overnight for enhanced flavor. Drain and set aside.

Prepare the Batter:

Preheat your oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan or a round cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the molasses.

Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.

Fold in Additions:

Fold in the chopped nuts, soaked dried fruits, and candied citrus peel. Mix until evenly distributed.