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