100 year old fruit nut cake recipe
This timeless fruit cake recipe has been passed down for a century. It was a staple during my upbringing.
A unique all-fruit-and-nut fruit cake, devoid of flour and eggs, with Eagle Brand milk serving as the binding agent. Feel free to adjust the quantities by halving or quartering the recipe.
my mother handwritten recipe
Follow these essential notes to perfect the classic fruit cake recipe:
- Ensure the use of Eagle Brand milk for optimal results.
- Save approximately one cup of pecans, green and red cherries to press into the top around halfway through the cooking process. Omit coconut if it's not to your liking.
- Keep in mind that this cake can be relatively expensive to make, but a small portion goes a long way.
- For long-lasting freshness, wrap the cake securely and store it indefinitely in the freezer. Remember to take it out a day before serving to thaw.
This fruit cake just sounds great no citron. Thanks so much for including it.