Here’s a version of your 100-Year-Old Fruit Cake Recipe, which is rich with fruits and nuts, and held together by the magical sweetness of Eagle Brand milk (sweetened condensed milk). No flour, no eggs needed—just wholesome ingredients packed with flavor!

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100-Year-Old Fruit Cake Recipe 🎂

Servings: 1 large fruit cake or several smaller loaves
Prep Time: 30 minutes
Cook Time: 2-3 hours
Total Time: 2.5-3.5 hours

Ingredients:

  • 2 lbs mixed dried fruit (raisins, dates, figs, apricots, etc.)
  • 1 lb candied fruit (cherries, pineapple, citron, or a mix)
  • 1 lb nuts (pecans, walnuts, or almonds)
  • 1 can (14 oz) Eagle Brand sweetened condensed milk (or more as needed)
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract

Instructions:

Step 1: Prepare the Ingredients
  1. Chop the dried and candied fruits into bite-sized pieces if needed.
  2. Chop the nuts into smaller pieces, ensuring they are roughly the same size as the fruit pieces.
Step 2: Mix the Dry Ingredients
  1. In a large mixing bowl, combine:
  • 2 lbs dried fruit
  • 1 lb candied fruit
  • 1 lb chopped nuts
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  1. Toss everything together until the fruit and nuts are well coated in the spices.
Step 3: Add the Sweetened Condensed Milk
  1. Add the can of Eagle Brand sweetened condensed milk to the fruit and nut mixture. Stir until everything is evenly coated and the mixture begins to stick together.
  • Tip: If the mixture feels too dry and crumbly, you can add a little more sweetened condensed milk, but the consistency should be thick and sticky.
Step 4: Prepare the Baking Pan
  1. Preheat your oven to 275°F (135°C).
  2. Grease a large loaf pan or multiple smaller pans and line them with parchment paper for easy removal.
Step 5: Pack the Mixture into the Pan
  1. Press the fruit and nut mixture firmly into the prepared pans, packing it down to eliminate air pockets.
Step 6: Bake the Fruit Cake
  1. Place the pans in the oven and bake at 275°F for 2 to 3 hours, depending on the size of your pan.
  • The cake should feel firm to the touch and become a deep golden-brown color.
  • For small loaves, check after 2 hours. For larger pans, it may take closer to 3 hours.
Step 7: Cool and Serve
  1. Allow the fruit cake to cool completely in the pan.
  2. Once cooled, remove the cake by lifting the parchment paper.
  3. Wrap the cake tightly in plastic wrap or foil and let it rest for at least a day before serving to allow the flavors to meld together.

Optional: Aging the Fruit Cake

For an extra depth of flavor, you can age the fruit cake by wrapping it in cheesecloth soaked in rum, brandy, or whiskey. Store the wrapped cake in an airtight container and brush it with more liquor every week for up to a month before serving.

This old-fashioned fruit cake has been cherished for generations, a recipe passed down through time. It’s a no-fuss, hearty, and satisfying cake that brings the warmth of holidays and family gatherings into every bite. Enjoy!

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