Jim Hadfield is pictured with bins full of fruitcakes.
Jim Hadfield never expected fruitcake to change his life.
When he first offered it for sale, curiosity outweighed confidence.
He wondered if anyone would even care.
Today, demand for his fruitcake is so strong that orders now begin months before Christmas.
From Curiosity to Christmas Craze
Hadfield, a 74-year-old home baker from Milestone, Saskatchewan, has baked hundreds of fruitcakes this year.
Ahead of the 2025 Christmas season, he received more than 700 orders, his highest total yet.
The cakes will travel coast to coast.
Orders are heading to British Columbia, Newfoundland, and even the Northwest Territories.
What began as a small experiment has become a booming seasonal business.
A Slow Start With Big Doubts
Hadfield launched Jim’s Cakes & Christmas Fruit Cakes six or seven years ago on Facebook.
Early interest was limited.
“I thought nobody liked fruitcake,” he said.
He baked them for himself and his family.
Posting them online felt like a long shot.
That first year, he sold just 28 cakes.
Demand Grows Every Year
Interest steadily climbed with each passing holiday season.
Now, Hadfield wakes up at 3 a.m. to meet demand.
He bakes 16 cakes a day, carefully following a time-intensive process.
Next year, he plans to double production to 32 cakes daily.
“Every year, demand goes up,” he said.
Orders Begin Earlier Than Ever
So many requests now arrive that Hadfield starts taking orders in the spring.
This year, he stopped accepting new orders on June 15.
Even after the cutoff, hopeful buyers continued messaging him.
Many asked if he could squeeze in “just one more.”
Next year, orders will likely open even earlier.
Hadfield plans to begin accepting them in April.
Social Media Fuels Success
The baker credits word of mouth and social media for his growing popularity.
His Facebook page now has more than 43,000 followers.
Customers frequently share reviews, photos, and holiday traditions tied to his cakes.
That steady exposure keeps demand climbing each year.
Inside the Fruitcake Process
Each fruitcake begins days before baking.
Hadfield marinates four kinds of glazed fruit overnight.
The fruit soaks in dark rum or orange liqueur.
He prepares the batter early in the morning.
Fruit and nuts are folded in by hand.
The cakes bake for three-and-a-half hours at low heat.
After cooling, they are basted with alcohol.
This step repeats weekly, at least six times.
The result is a rich, moist, and deeply flavored cake.
“Everyone loves them,” Hadfield said confidently.
Storage, Shipping, and Personal Touch
Finished cakes are wrapped tightly in foil.
They are stored in plastic bins that fill his living room.
Refrigeration is optional.
Hadfield says foil wrapping is what truly preserves freshness.
He ships fruitcakes across Canada.
Customers in Regina receive personal delivery.
Still Loving the Work
Baking and shipping hundreds of cakes is demanding.
Still, Hadfield says he enjoys the process.
“I’ll be 75 next year,” he said.
“I don’t know how much longer I’ll do it.”
For now, the joy remains.
Planning Ahead for Next Year
It is too late to order a fruitcake for this Christmas.
Those planning for 2026 can place orders in spring.
Hadfield recommends following his Facebook page for updates.
An official order form is expected to launch in May.
From doubt to nationwide demand, one baker’s fruitcake proves tradition still sells.
