This tastey cake was first created in 1896 when German master chef, August Weidmann, and immigrant Texan, Tom McElwee improved an old German Fruit Cake recipe by adding native Texas hardshell pecans. Still today, over a hundred Christmases later, orders still pour in from all around the world, for Weidmann's Collin Street Bakery Original Deluxe Fruit Cake. The bakery produces approximately four million pounds of Fruit Cake per year, to fill over 1.5 million orders for the holiday season.