100-Year-Old Fruit Cake Recipe
This traditional fruit cake recipe has stood the test of time, delivering a rich, moist, and flavorful dessert. Packed with dried fruits, nuts, and warm spices, it’s perfect for holidays or as a long-lasting treat.
Ingredients:
For the Fruit Mixture:
2 cups (300 g) dried fruit (raisins, currants, chopped dates, or dried cherries)
1/2 cup (120 ml) brandy or orange juice
1/4 cup (50 g) candied orange peel (optional)
For the Cake:
1 cup (230 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (120 ml) milk
1 cup (120 g) chopped nuts (pecans, walnuts, or almonds)
For Brushing (Optional):
1/4 cup (60 ml) brandy or rum, for brushing after baking
Directions:
