Long before modern ovens, electric mixers, or packaged desserts, families relied on recipes that could last—both on the table and through generations. The 100-Year-Old Fruit & Nut Cake is one such treasure. Dense, rich, and deeply aromatic, this cake wasn’t meant to be rushed or eaten in a day. It was designed to endure, to improve with time, and to carry stories within every slice.
This is not a light sponge or a quick treat. It’s a celebration cake, a preservation cake, and a symbol of patience and tradition.
What Makes This Cake So Special
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No need for refrigeration for long periods
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Gets better in flavor as it ages
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Packed with fruits and nuts rather than flour
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Traditionally made for holidays, weddings, and long winters
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Moist, rich, and intensely flavorful
In the past, this cake was wrapped, stored, and sometimes enjoyed months after it was baked.
100-Year-Old Fruit & Nut Cake Recipe
Ingredients
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2 cups raisins
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1 cup chopped dates
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1 cup dried figs or prunes, chopped
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1 cup chopped walnuts or pecans
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½ cup almonds, chopped
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1 cup brown sugar
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1 cup all-purpose flour
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2 large eggs
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½ cup butter, melted
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1 teaspoon baking soda
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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¼ teaspoon cloves
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1 teaspoon vanilla extract
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½ cup strong brewed tea or fruit juice
How to Make It
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