Laced with rum spicy moist fruitcake is a holiday favorite.
Fruit cake recipe made by monks.
It has become a favorite of my friends and family around the holidays even the skeptical ones and is delicious by itself or covered with a layer of almond paste.
These dense moist and spicy cakes have a truly delicious and distinctive flavor because they re handmade with only the finest freshest ingredients.
A classic school dinner pudding with a little twist.
Assumption abbey fruitcakes are the dark rich traditional style of fruitcake.
The recipe was created by brother finton who worked in a bakery before he became a monk.
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In another bowl cream shortening and sugar until light and fluffy.
They are baked slowly and aged under the careful supervision of the monks.
Made by the trappist monks of assumption abbey in missouri.
In 1982 the abbey began to bake and sell fruitcake.
Preheat oven to 300.
Made with raisins pineapple currants orange lemon peel walnuts and wine.
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 is not a commercial enterprise.
At the suggestion of a monk who had run a similar business they began to experiment with various fruitcake recipes the monks themselves were the official taste testers.
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This recipe includes dried fruit instead of the glowing candied stuff we ve all learned to associate with fruitcake and is less dense and more cake like than many fruitcake recipes.
Assumption abbey fruitcakes are the dark rich traditional style of fruitcake.
Fruitcake creamed honey truffles.
And seasoned with fine kentucky bourbon.
Combine fruit and nuts.
In the early days one monk brother eugene did all the baking.
Now on to the list of over 40 recipes featuring monk fruit.
The moist holiday cakes are made with raisins cherries pineapple pecans walnuts citron and orange.
Beat in eggs and vanilla.