When we decided to make and market fruitcake we wanted to end up with just the kind of fruitcake we would like to eat! For one thing, that meant using only the best all natural ingredients. The fruits we use are unsulphured, so the fruitcakes appear dark, and we use none of the brightly-colored citron so often found in commercially produced fruitcakes. The cashews and walnuts in our fruitcakes are plentiful – it’s important to have lots of nuts, not just a token amount. We bake our fruitcakes in batches small enough to allow us to pay close attention to consistency, flavor and appearance. The result is a wonderful old fashioned fruitcake – dark, fruity, laden with nuts and cold-aged long enough to let the brandy and orange liqueur permeate and moisten each slice.