The Best 100-Year-Old Fruit Cake Recipe You’ll Love

A Slice of History: The 100-Year-Old Fruit Cake Recipe

There’s something magical about baking a recipe that has stood the test of time. This 100-year-old fruit cake recipe is more than just a dessert—it’s a piece of history. With its rich, moist texture, warm spices, and bursts of fruity sweetness, this cake is a celebration of tradition and flavor. Whether you’re hosting a holiday gathering, a birthday party, or simply craving a nostalgic treat, this fruit cake is a perfect choice.

What makes this recipe special is its versatility. You can customize it with your favorite dried fruits and nuts, making it uniquely yours. Plus, it’s a great option for readers in the USA who appreciate classic, hearty desserts that bring people together. Let’s dive into why you’ll love this timeless recipe and how to make it step by step.

Why You’ll Love This 100-Year-Old Fruit Cake Recipe

• Rich in Flavor: Packed with dried fruits, warm spices, and a hint of citrus, this cake is a flavor explosion.
• Moist and Dense Texture: The perfect balance of moist crumb and hearty density makes every bite satisfying.
• Customizable: Swap out fruits and nuts to suit your preferences or dietary needs.
• Perfect for Any Occasion: Whether it’s Christmas, Thanksgiving, or a casual family dinner, this cake fits right in.
• Long-Lasting: This cake stays fresh for weeks, making it a great make-ahead dessert.

Quick Facts

What You’ll Need

Ingredients

• 2 cups mixed dried fruits (raisins, currants, apricots, and cranberries)
• 1 cup chopped nuts (walnuts or pecans work well)
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Zest of 1 orange
• Zest of 1 lemon
• 1/4 cup orange juice
• 1/4 cup brandy or apple juice (for a non-alcoholic option)

Let’s Make It: Step-by-Step Instructions

1. Prepare the Fruits and Nuts:
   • Chop the dried fruits and nuts into bite-sized pieces. Toss them with 1 tablespoon of flour to prevent sinking in the batter.
2. Preheat and Prep:
   • Preheat your oven to 300°F (150°C). Grease a 9-inch loaf pan and line it with parchment paper.
3. Cream Butter and Sugar:
   • In a large bowl, cream the softened butter and brown sugar until light and fluffy.
4. Add Eggs and Zest:
   • Beat in the eggs one at a time. Stir in the orange and lemon zest.
5. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
6. Mix Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Fold in Fruits and Nuts:
   • Gently fold in the floured fruits and nuts.
8. Add Liquids:
   • Stir in the orange juice and brandy (or apple juice) until the batter is smooth and well-combined.
9. Bake:
   • Pour the batter into the prepared pan. Bake for 2 hours, or until a toothpick inserted into the center comes out clean.
10. Cool and Serve:
    • Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Conclusion

This 100-year-old fruit cake recipe is a true gem that brings warmth and nostalgia to any table. Its rich flavors, moist texture, and customizable ingredients make it a dessert you’ll want to bake again and again. Whether you’re sharing it with loved ones or enjoying a slice with your afternoon tea, this cake is sure to impress.

We’d love to hear how your cake turns out! Share your experience in the comments below or tag us on social media. And if you’re looking for more timeless recipes, don’t forget to subscribe for weekly updates. Happy baking!

FAQs

1. How long does this fruit cake last?
This fruit cake can last up to 4 weeks when stored in an airtight container at room temperature. For longer storage, wrap it tightly and refrigerate for up to 3 months.

2. Can I substitute the dried fruits?
Absolutely! Feel free to use your favorite dried fruits like dates, figs, or cherries. Just keep the total quantity the same.

3. Can I make this cake alcohol-free?
Yes, simply replace the brandy with apple juice or orange juice for a non-alcoholic version.

4. How do I prevent the fruits from sinking?
Tossing the fruits and nuts in a bit of flour before folding them into the batter helps prevent sinking.

5. Can I freeze this fruit cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 6 months.

Wrapping It Up

Baking this 100-year-old fruit cake recipe is like taking a delicious trip back in time. Its timeless appeal, rich flavors, and easy preparation make it a must-try for any home baker. So, roll up your sleeves, gather your ingredients, and let’s create a dessert that’s as memorable as it is delicious. Happy baking!