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
Available Oct - Dec