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Ernie Polanskas, bakery manager at the Holy Cross Abbey bakery in Berryville, Va., holds one of the famous fruitcakes made by the monks on Tuesday, Nov. 13, 2012. He says that they use a recipe that they got from Betty Crocker back in the 1960s which they have tweaked a little over the years. Their fruitcake is two-thirds candied fruits and nuts, and he says this fact, along with the fact that they steam it while they bake it, keeps it really moist.  (Barbara L. Salisbury/The Washington Times)
Photo by: BARBARA L. SALISBURY
Ernie Polanskas, bakery manager at the Holy Cross Abbey bakery in Berryville, Va., holds one of the famous fruitcakes made by the monks on Tuesday, Nov. 13, 2012. He says that they use a recipe that they got from Betty Crocker back in the 1960s which they have tweaked a little over the years. Their fruitcake is two-thirds candied fruits and nuts, and he says this fact, along with the fact that they steam it while they bake it, keeps it really moist. (Barbara L. Salisbury/The Washington Times)

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