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. 

The pickup location is Moss Bluff Farmers Market in Moss Bluff on Saturday, November 23rd, from 8 am to 12 noon. All orders are prepaid only.