Miss Melba's Olde Timey Fruitcake is a southern tradition rooted in family, history and faith. 

The recipe comes from my grandmother, Melba McKay of Timmonsville, South Carolina - for whom I am proudly named.

Each fruitcake is made in small batches using fresh South Carolina pecans, candied cherries and pineapple, shredded coconut, and plump golden raisins.

In the early years, my fruitcakes were sold in gourmet shops such as Edward's Virginia Ham Shop and The Cheese Shop in Williamsburg, Virginia. In 1998, they made headlines in The New York Times as a pioneer in e-commerce, with orders shipped to all 50 states and several foreign countries!

I later stepped away to raise two young children and pursue a nursing career. Within three months of retiring, I found myself right back where I belonged - baking and sharing my beloved fruitcake.

I've stepped back into this joyous season and hope to share this tradition with you.

Happy fruitcake eating!