With Christmas right around the corner, could a dried old fruitcake be far behind?
News 92 FM’s Lanny Griffith reports they are tastier than you think:
Once the bane of potluck parties, the fruitcake has been turned into a sought-after treat by a group of Trappist monks secluded in the Missouri Ozarks who some say bake cake that’s nothing short of heavenly.
Between February and mid-December, monks at the Assumption Abbey in Ava, Mo., produce about 25,000 fruitcakes. The monks have gained a national reputation for carefully controlling the production. They marinate the fruit, age the cakes, and even package and ship the product from their foothills monastery.
Before each two-pound cake leaves the abbey, it gets a special prayer from the monks.
Prior to cakes, the monks used to mix sand and gravel to sell concrete blocks to sustain themselves. Now they say if you liked our blocks, you’ll love our cakes.
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