How to Make It
Step 1: Prepare the Fruit
In a bowl, combine all dried fruits and nuts. Sprinkle with flour and gently toss to coat. This prevents the fruit from sinking and ensures even distribution.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the eggs, brown sugar, melted butter, vanilla, and brewed tea or juice until smooth.
Step 3: Combine Everything
Add the wet mixture to the fruit and nut bowl. Stir until fully combined. Sprinkle in the baking soda and spices, then mix gently. The batter will be thick and heavy—this is exactly how it should be.
Step 4: Bake Slowly
Preheat oven to 300°F (150°C). Grease and line a loaf or round pan. Press the batter evenly into the pan and smooth the top.
Bake for 2 to 2½ hours, covering loosely with foil halfway through to prevent over-browning.
Step 5: Cool and Rest
Allow the cake to cool completely in the pan. Once cooled, wrap tightly in parchment paper and foil.
How It Was Traditionally Stored
To age the cake:
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Wrap tightly and store in a cool, dark place
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Optionally brush lightly with fruit juice every few weeks
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Flavor deepens and texture becomes richer over time
Final Thought
The 100-Year-Old Fruit & Nut Cake is more than a recipe—it’s a reminder of slower kitchens, thoughtful baking, and food made to last. Every slice carries warmth, history, and patience, proving that some of the best flavors in life are worth waiting
