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100-Year-Old Fruit & Nut Cake Recipe
A timeless recipe handed down for generations – this fruit and nut cake is all fruit, all nut, with no flour or eggs! The secret ingredient? Eagle Brand milk for perfect binding. Perfect for the holidays or special occasions!
Ingredients:
1 can (14 oz) Eagle Brand condensed milk
1 lb red candied cherries
1 lb green candied cherries
1 lb candied pineapple, diced
1 lb chopped dates
1 lb chopped pecans
1 lb chopped walnuts
1 cup shredded coconut (optional)
Instructions:
Preheat your oven to 275°F (135°C).
Grease and line a loaf pan or cake pan with parchment paper to prevent sticking.
Mix the Ingredients:
In a very large bowl, combine the candied fruits, dates, pecans, walnuts, and coconut (if using).
Pour the Eagle Brand milk over the fruit and nuts. Stir well until all ingredients are evenly coated and combined.
Pack the Mixture:
Press the mixture firmly into the prepared pan. This is important to help the cake hold together during baking.
Bake Low & Slow:
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