The taste of fruits, nuts, spices, burgundy wine and rum blend together in a moist fruitcake made by the Trappist monks at Assumption Abbey outside of Ava, Mo. The monks there have been making fruitcakes for 25 years.
Credit Kellie Kotraba/ColumbiaFAVS.com / KBIA
Father Cyprian Harrison, a Trappist monk, decorates fruitcakes in the bakery at Assumption Abbey in Ava, Mo. Each cake is topped with four pecan halves, two red cherries and two green cherries.
Credit Kellie Kotraba/ColumbiaFAVS.com / KBIA
Brother Joe Manning, a Franciscan friar; Father Cyprian Harrison, a Trappist monk; and Kristin Nash, a bakery employee, begin wrapping fruitcakes at Assumption Abbey in Ava, Mo. Each cake is hand-wrapped in plastic wrap, then placed on a griddle to seal.
