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.

Brother Christopher Harmon enters new fruitcake orders into the computer on Tuesday, Nov. 13, 2012. The monks at Holy Cross Abbey in Berryville, Va. have been making and selling fruitcake since the 1980s.  (Barbara L. Salisbury/The Washington Times)

Brother Christopher Harmon enters new fruitcake orders into the computer on Tuesday, Nov. 13, 2012. The monks at Holy Cross Abbey in Berryville, Va. have been making and selling fruitcake since the 1980s. (Barbara L. Salisbury/The Washington Times)

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