Absolutely! Here’s a detailed, step-by-step article for the 100-Year-Old Fruit & Nut Cake that combines history, flavor, and method in a way anyone could follow.

100-Year-Old Fruit & Nut Cake: A Timeless Recipe

There’s something magical about recipes that have survived generations. The 100-Year-Old Fruit & Nut Cake is not just a dessert—it’s a piece of history. Passed down through families, this cake is dense, richly flavored, and perfect for celebrations or quiet afternoons with tea. Packed with dried fruits, toasted nuts, and aromatic spices, it has a depth that modern cakes often lack. Here’s how to recreate this timeless classic.

Ingredients

Fruit Mixture

• 2 cups raisins (dark or golden)
• 1 cup sultanas
• 1 cup currants
• 1 cup chopped dates
• 1 cup chopped candied peel
• 1/2 cup chopped dried apricots
• 1/2 cup brandy, rum, or apple juice (for soaking)

Cake Base

• 1 cup unsalted butter, softened
• 1 cup brown sugar, firmly packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 cup milk
• 1 tsp vanilla extract

Nuts & Extras

• 1 cup chopped walnuts, almonds, or pecans (lightly toasted)
• 1/2 cup slivered almonds for topping
• Optional: a few tablespoons of brandy or rum for brushing after baking

Step 1: Soak the Fruit

A fruit cake this old relies on plump, juicy fruits.

1. In a large bowl, combine all the dried fruits and candied peel.
2. Pour the brandy, rum, or apple juice over them. Stir to coat.
3. Cover and let soak for at least 12 hours or overnight. This step ensures a moist, flavorful cake that won’t dry out.

Tip: For a deeper flavor, soak the fruit for 24–48 hours, stirring occasionally.

Step 2: Prepare the Oven and Pan

1. Preheat your oven to 325°F (165°C).
2. Grease a 9-inch round or square cake pan and line it with parchment paper.
3. Sprinkle a few slivered almonds on the bottom for a decorative crunch.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
2. Beat in the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract.

This creates a rich base that will bind the dense fruits and nuts perfectly.

Step 4: Mix Dry Ingredients

1. In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves).
2. Gradually fold the dry ingredients into the butter mixture, alternating with the milk.

Important: Mix gently. Overmixing can make the cake tough, especially with heavy fruit content.

Please Head On keep on Reading (>)