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Ernie Polanskas, bakery manager at the Holy Cross Abbey in Berryville, Va., holds one of the 10,000 fruitcakes the abbey sells to buyers all over the world yearly. Mr. Polanskas does his baking in a huge industrial-sized oven the abbey bought back in the 1960s to bake bread before switching to fruitcake production. (Barbara L. Salisbury/The Washington Times)

Ernie Polanskas, bakery manager at the Holy Cross Abbey in Berryville, Va., holds one of the 10,000 fruitcakes the abbey sells to buyers all over the world yearly. Mr. Polanskas does his baking in a huge industrial-sized oven the abbey bought back in the 1960s to bake bread before switching to fruitcake production. (Barbara L. Salisbury/The Washington Times)

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