Timeless Delights: Rediscovering the Magic of a Century-Old Fruitcake Recipe
Some recipes hold a special place in our hearts, passed down through generations and carrying with them a legacy of tradition.
This easy fruitcake recipe, cherished for a hundred years, is a testament to the enduring power of family and the flavors that bring us together. With no flour or eggs, this fruit and nut-packed cake is held together with the richness of Eagle Brand milk. Join us as we explore the history and steps to recreate this timeless fruitcake, and feel free to adjust the amounts to suit your preferences. Let's embark on a journey to savor the taste of nostalgia.
Recipe: Easy Fruitcake
Ingredients:
- - 4 ½ cups chopped pecans
- - 3 ½ cups chopped walnuts
- - 2 lbs. pitted dates, chopped
- - 1 lb. candied cherries, cut in halves (reserve some for decoration)
- - 1 lb. candied pineapple, cut into small pieces
- - 2 (14 oz) cans sweetened condensed milk
- - 2 (4 oz) cans shredded coconut
Instructions:
1. Preheat your oven to 225°F (107°C). Grease and flour a 10-inch tube pan.
2. In a large mixing bowl, combine the chopped pecans, chopped walnuts, chopped dates, candied cherries (except for the reserved ones), candied pineapple, sweetened condensed milk, and shredded coconut. Mix everything together using your hands until well combined.
3. Transfer the mixture into the greased and floured tube pan, pressing it down firmly.
4. Bake the fruitcake in the preheated oven for approximately 1 ½ hours. To check for doneness, gently press the cake with your fingers. If no milk oozes out, it is done.
5. Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
6. If desired, decorate the top of the fruitcake with the reserved candied cherries.
7. Once the fruitcake has completely cooled, wrap it snugly in foil and store it in a cool place or freezer for at least 3 weeks before serving. This resting period allows the flavors to meld and develop.
8. When ready to serve, slice the fruitcake thinly. The dense texture and rich flavors are best enjoyed in smaller portions.
Note: It's important to use sweetened condensed milk rather than evaporated milk, as specified in the recipe.
The aroma of this easy fruitcake recipe will transport you to cherished memories of the past.
Passed down through a century, it's a testament to the enduring power of family and culinary traditions. Adjust the amounts to suit your preferences, and let the cake rest for a few weeks to allow the flavors to reach their full potential. As you slice into this fruit and nut-packed delight, savor the taste of nostalgia and celebrate the joy of sharing a classic recipe that has stood the test of time.
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