In the victorian ear, suudried fruit for preserration was very valuableand the only aristocrafs could afford ton have fruitcakes at tried 30 differentways of recipes (before having complered).
We added brown sugar and used lots of caudied dried fruit to make the fruitcakedeliciously "not too sweet but rich taste while we were watching thecondition of dough,we blended honey and caramel souce.
Therefore,we succeeded to maintain a good impression on our fruitcake (aftereating)such as deliciousness of eating more and tasting(rich)moisitness.

■best before date:
3 weeks at a room temperature(keep the fruitcake ina cool, dly place ifpossible)/
after opening :5days in the refrigerator
■ingredients:caudied fruit (oranges,lemons,and cherries), butter,eggs,flour,raisinspreserved with brandy,honey,brandy, caramel souce,baking powder
※As it takes one hour to be baked at a low temperature (150°C),there isno alcohol content.
It is perfectly all right to be serued for children and elderly people.

【Remarks from purchaser】