Why are our fruitcakes so expensive?

Every year, we pour our hearts into making this holiday favorite, and we’re so grateful it’s become a tradition for so many of you. We also know the price  (and increased price this year because of rising costs), might give one sticker shock. So let us explain. We use organic pineapple, apricots, sultanas and citrus in our cake, as well as beautiful organic Barhi dates from California and organic pecans from Missouri. We don’t use corn syrup in our product, which let’s be honest, makes a much less expensive cake. We use a high-quality rum as opposed to artificial rum flavor, and only real organic spices; nothing artificial. There are no hydrogenated oils and our eggs are cage free. We’ve thought about substituting some of the wholesome ingredients for cheaper fillers to lower the price and adding some preservatives to make it last even longer but… just kidding, we wouldn’t even consider it!  The truth is, we don’t make much profit on our fruitcake because of the quality ingredients we use and the care it takes to make it. We may not be able to continue to do it every year because of that. It’s truly a labor of love, made in small batches by our team in our little bakehouse in Springfield, Missouri. And for now, it’s a kick-off to the crazy, fun season ahead!