100-Year-Old Fruit & Nut Cake

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:

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.