During this time of year (holiday season) ... mine is fruitcake ... the darker, heavier, thicker - the better for me. But only as a treat once in a while, otherwise I'd end up with diabetes by New Years. My mom used to make her own basic recipe this time of year.

There is a supplier in Canadian stores from the east coast that I like ... McFadgen's Bakery in Glace Bay, Nova Scotia ... they make a variety and the best to me is the deep dark brown cake.

The other food we've enjoyed that we learned about from our Italian friends is ... Panettone ... which local stores used to supply with great big cakes this time of year but over the past three or four years, the supply is less and the cakes are smaller. Toasted with a bit of a butter was always a treat.