100-Year-Old Fruit & Nut Cake

Place the cake in the oven and bake for 2 hours at 275°F.
About halfway through baking, press reserved pecans and candied cherries into the top for a decorative finish.
Cool Completely:
Allow the cake to cool completely in the pan before carefully removing it.

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!