This Fruit Cake recipe dates back to World War I and is made with figs, dates, raisins, candied cherries, and pineapples. These rich and moist cakes have converted non-fruit cake eaters into fruit cake lovers. The cakes are baked in 1-pound paper loaf pans and preserved using Bayou Spiced Rum.

If you want to purchase more than one cake, type the number in the quantity box. 

Fruitcakes will be available for pickup in Moss Bluff, starting December 1st. Pickup dates and times can be arranged after December 1st.

ALL ORDERS ARE PREPAID ONLY! If you prefer to pay cash, it must be prepaid.

*****If you need to contact me, please use my email terri@terribakes.com. ****