100-Year-Old Fruit Cake Recipe

1. Soak the Fruit:
In a medium bowl, combine the dried fruits, candied orange peel (if using), and brandy or orange juice.
Let the mixture soak for at least 1 hour or overnight for deeper flavor.
2. Prepare the Cake Batter:
Preheat your oven to 300°F (150°C). Grease and line a 9-inch loaf pan or round cake tin with parchment paper.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
3. Mix the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Combine the Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
Fold in the soaked fruits (including any liquid) and chopped nuts until evenly distributed.
5. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, cover it loosely with foil.
6. Cool and Age (Optional):
Let the cake cool completely in the pan before removing.
For a traditional touch, brush the top and sides with brandy or rum and wrap the cake in cheesecloth. Store in an airtight container for up to 2 weeks to allow the flavors to mature.
Serving Suggestions:
Slice thinly and serve plain or with a dollop of whipped cream.
Pair with coffee or tea for a classic treat.
Tips for Success:
Moisture: Soaking the dried fruits prevents them from absorbing moisture from the cake batter.
Long Storage: Fruit cakes can last for months if wrapped properly and stored in a cool, dry place.
Flavor Variations: Add a splash of vanilla extract or almond extract for an extra layer of flavor.
This 100-year-old fruit cake recipe delivers nostalgia and timeless flavor, making it a cherished addition to your holiday table! 🍒✨🍰