Step 5: Combine with Fruit and Nuts
- Drain the soaked fruit if needed (reserve some soaking liquid for later if desired).
- Fold the fruit and chopped nuts into the batter carefully.
- Pour the batter into the prepared pan, smoothing the top.
- Decorate with slivered almonds for a classic touch.
Step 6: Baking
- Place the pan in the preheated oven.
- Bake for 1 hour 30 minutes to 2 hours, depending on your oven.
- Check with a skewer: when inserted into the center, it should come out just clean, with moist crumbs attached.
Tip: If the top browns too quickly, cover loosely with aluminum foil.
Step 7: Cooling and Maturing
- Allow the cake to cool in the pan for 15–20 minutes.
- Transfer to a wire rack to cool completely.
Here’s the secret of a true century-old fruit cake: aging. Once cooled, brush the top lightly with brandy or rum. Wrap the cake tightly in parchment paper and store in an airtight tin.
- For best flavor, let the cake mature for at least 2 weeks, occasionally brushing with more alcohol.
- This aging process enhances the richness and depth of the spices, making each bite reminiscent of traditional celebrations from 100 years ago.
Serving Suggestions
- Slice thinly; this cake is rich and dense.
- Serve with a cup of tea or coffee for a perfect afternoon treat.
- For holiday gatherings, pair with a dollop of whipped cream or a slice of sharp cheese for a traditional twist.
Final Notes
The 100-Year-Old Fruit & Nut Cake is more than a dessert; it’s a journey into culinary history. With patience, proper soaking, and careful baking, this cake will reward you with layers of flavor that have stood the test of time. Once you make it, you’ll see why it has lasted a century—it’s simply unforgettable.
If you want, I can also create a step-by-step photo guide for this cake so it’s easier to follow visually, almost like an old-fashioned recipe book.
Do you want me to do that?
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