They are best the first week or two post production when still moist and fresh tasting
After two weeks they start to get hard and stale

122 years of Texas family owned and operated perfection. People from all over the world order them. However, they are not shipped to trouble spots due to the risk of them being used to reinforce IEDs.

This reminds me of a Squaw Creek cove with stumps and tilapia beds.

They are fun to shoot with a .22.

Wife makes me one every year. Soak it in brandy for about a week and it can't be beat. It lasts me for two weeks as I am the only one that eats on it.

22...7mm win mag, whatever it takes

I am surprised to hear that! My real dad worked for Manor Bread in Dallas for years. We used to get several of them every year. My Grandma liked them. I liked the round “tin” they came in. I’d use them to store my Legos and HotWheels in when I was a kid! The cake inside? It was always a family joke. “Who’d we give the Fruitcakes to this year?” Haha.

If I remember correctly, the cakes were made for Manor/Rainbo by the Bakery in Corsicana.

I’ve tasted a few I didn’t like but I think they must have been old or a bad recipe. Usually I love em. My mother used to make them when I was a kid and those were good too.

If it comes from the Collin Street Bakery you KNOW it's going to be good.

maybe not this year, maybe not next year, but it'll be G O O D ! ! ! !