For years our Cistercian brothers in Ava, Missouri have been making a fruitcake from a recipe developed for them by French chef Jean-Pierre Augé, once chef to the Duke and Duchess of Windsor (we do give credit to the English for fruitcake). This is a rich, moist 2-lb cake we are delighted to offer it to our candy customers in a way they can give both: fruitcake and our assortment of chocolate-coated and wrapped caramels.
New ways to enjoy your fruitcake: Pair with a good sharp cheddar
Crumble over vanilla ice cream Coat with heated custard
Lightly toast with butter Enjoy with black tea
Top with whipped cream Cap with tawny port after dinner