The fruitcakes made by the monks at Holy Cross Abbey in Berryville, Va. are made with two-thirds candied fruits and nuts, meaning there is less cake batter to dry out. According to bakery manager Ernie Polanskas, the monks make about 10,000 fruitcakes from January to September, and ship most of them out during the Christmas season. He says they use an old Betty Crocker recipe that they have tweaked some over the years. It includes both sherry and brandy in addition to the candied fruits and walnuts. (Barbara L. Salisbury/The Washington Times)

Photo by: BARBARA L. SALISBURY

The fruitcakes made by the monks at Holy Cross Abbey in Berryville, Va. are made with two-thirds candied fruits and nuts, meaning there is less cake batter to dry out. According to bakery manager Ernie Polanskas, the monks make about 10,000 fruitcakes from January to September, and ship most of them out during the Christmas season. He says they use an old Betty Crocker recipe that they have tweaked some over the years. It includes both sherry and brandy in addition to the candied fruits and walnuts. (Barbara L. Salisbury/The Washington Times)