Fruit Cakes Made By Monks In Missouri

It is a way of life and that way of life combined with the careful work of the bakers insures a dedication to high quality that makes assumption abbey.

Fruit cakes made by monks in missouri.

For those of you who love fruitcake the assumption abbey fruitcake is the darkest richest fruitcake out there. Everything from marinating the fruit to mixing to baking to packaging to aging to mailing is done right at the monastery by the monks. Assumption abbey fruitcakes are the dark rich traditional style of fruitcake. The monks of assumption abbey bake a world renowned gourmet fruitcake to support their way of life.

Here we monks make our home and welcome our guests. Our fruitcake is a moist southern style cake packed with generous portions of pecans peaches pineapple raisins dates and cherries. Made expertly by artisans of gourmet delicacy fruitcake the trappist monk bakers of the assumption abbey. We are a community of monks of the cistercian order.

Laced with rum spicy moist fruitcake is a holiday favorite. Brother patrick ages his cakes with peach brandy and sherry to give them their rich unforgettable flavor and guides monks in the creation of these delicious treats during work periods. Assumption abbey is not a commercial enterprise. Queen victoria s 1840 wedding cake was a 14 inch deep fruitcake called plum cake in england.

Rns some monasteries make jelly creamed honey even world class beer. Kate middleton s was multi tiered and frosted in fondant but a fruitcake nonetheless. Made with raisins pineapple currants orange lemon peel walnuts and wine. These dense moist and spicy cakes have a truly delicious and distinctive flavor because they re handmade with only the finest freshest ingredients.

For the last 25 years the trappist monks of assumption abbey here in the foothills of the ozarks have made fruitcake. Fruitcake made by the monks of assumption abbey. And seasoned with fine kentucky bourbon. The wall street journal rated gethsemani farms fruitcake as the best overall in quality and value.

Made by the trappist monks of assumption abbey in missouri. Augé s assistance and his generosity in providing the recipe and ideas for production gave. Monks first came to ava missouri from new melleray abbey in iowa in 1950 to establish the monastic life here. When assumption abbey was first developing its bakery the monks sought the help of world class chef jean pierre augé who at one time served in the royal employ of the duke and duchess of windsor.

Everything from marinating the fruit to mixing to baking packaging aging and mailing is done right at the monastery by the monks. Assumption abbey fruitcakes are the dark rich traditional style of fruitcake. By the 17th century the abundance of sugar from the american colonies made fruitcakes ubiquitous in europe.