The old story is their is only one fruitcake in the world and everybody keeps on passing it around. So lets talk fruitcake: other people in the trade say that their fruit cake has the most fruit rating them at 70% fruit or 82% fruit. Thinking to myself that sounds like alot of fruit & nutmeats. Our recipe is three generations old, dating back in time so far that I can't read the original recipe anymore. It is a dark fruit cake heavy in texture, with unbelieveable flavor, made the same way that Grandpop did. So the moral to this short story is that two years ago my father and I figured out how our fruit cake stands up to the industries standard. Our fruit cake is at 95% fruit and we didn't even know it. We put in just enough batter to hold the fruit together, but the percentage of fruit doesn't mean anything - it is the Quality of ingredients that matters. When they are still hot out of the oven, we soak them with a honey-rum mixture, for added flavor.

No wonder why everyone says that they can't sell fruitcake anymore. Each year we sell more & more. It just goes to show you that what you put into it you get out of it.