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.

Fruitcake orders are entered into the computer at Holy Cross Abbey in Berryville, Va. on Tuesday, Nov. 13, 2012. The monks here have been baking and selling fruitcake since the 1980s. The bake from January to September in order to allow at least six weeks of aging before shipping them out. The bulk of their orders come in for the holiday season. (Barbara L. Salisbury/The Washington Times)

Fruitcake orders are entered into the computer at Holy Cross Abbey in Berryville, Va. on Tuesday, Nov. 13, 2012. The monks here have been baking and selling fruitcake since the 1980s. The bake from January to September in order to allow at least six weeks of aging before shipping them out. The bulk of their orders come in for the holiday season. (Barbara L. Salisbury/The Washington Times)

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