Fruit cake has been around in one form or another for centuries, but by the late 1800s and early 1900s it had become a familiar holiday tradition in American kitchens. Dense with dried or candied fruit and nuts, many were baked well ahead of the occasion and left to age before serving. This recipe has other ideas. With raisins, dates, figs, citron, three cups of nuts and plenty of spice, it has all the makings of a traditional fruit cake—but the final note gives impatient bakers permission to cut in early:
“This cake is delicious while yet new but improves with age.”
