100-Year-Old Fruit & Nut Cake

Wrap the cake tightly and store it in the refrigerator or freezer. When ready to serve, slice thinly – a little goes a long way!

Pro Tips:

Use Eagle Brand milk for the best results; it’s the perfect binder.

For a smaller cake, halve or quarter the recipe and use a smaller loaf pan.

Store wrapped in plastic or foil in the freezer for months – it tastes even better as it ages!

Cost Note:

This cake can be pricey due to the candied fruit and nuts (around $100 for the full recipe), but it’s worth it for its nostalgic taste and festive flair.

Serving Suggestions:

Serve thin slices with a cup of coffee, tea, or hot cocoa.

Perfect for gift-giving during the holidays – wrap it beautifully and share with loved ones.

This 100-Year-Old Fruit & Nut Cake is a slice of tradition, love, and flavor that never goes out of style!