The Washington Times

Baker puts heart, soul 
into abbey’s fruitcake

Whether it’s a deep-seated hatred, cold-hearted humor or blind affection, no other food prompts as visceral a reaction as fruitcake. It’s the gift that keeps getting re-gifted, a dish given wide berth at holiday dinner parties. It is the Brussels sprouts of the dessert world. For some though, it’s a luxurious treat, one with a heady aroma and dense filling. The task of baking this marginally beloved cake falls to the monks of Holy Cross Abbey.

Ernie Polanskas, bakery manager at the Holy Cross Abbey bakery in Berryville, Va., holds one of the famous fruitcakes made by the monks in front of the huge industrial-sized oven that they bought back in the 1960s to bake bread. The monks bake from January to September, making about 10,000 fruitcakes, which they ship all over the world, primarily during the holiday season. The proceeds from the sales go to support the day-to-day operations of the monastery. This image was made Tuesday, Nov. 13, 2012. (Barbara L. Salisbury/The Washington Times)

Ernie Polanskas, bakery manager at the Holy Cross Abbey bakery in Berryville, Va., holds one of the famous fruitcakes made by the monks in front of the huge industrial-sized oven that they bought back in the 1960s to bake bread. The monks bake from January to September, making about 10,000 fruitcakes, which they ship all over the world, primarily during the holiday season. The proceeds from the sales go to support the day-to-day operations of the monastery. This image was made Tuesday, Nov. 13, 2012. (Barbara L. Salisbury/The Washington Times)

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