For dessert we served our annual dessert: Mary Ann’s Fruitcake from: Craig Claiborne’s The New York Times Cookbook. This cake is great. Everyone loves it. We usually make it the first week of December then and start to eat it around Christmas. It keeps well, is great toasted and also freezes. I also like making it, because I work the dough with my hands and it is like playing with putty. This is a winner! You can find the very easy recipe in our blog of: Jan. 1, 2011. Click the date to get the recipe.
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