Trappist Abbey Monastery Brandy Soaked Fruitcake

1 lb - Oregon

The Brethren (Monks) of Our Lady of Guadalupe Trappist Abbey in Lafayette, Oregon make an outstanding brandy-soaked fruitcake dark, dense, and loaded with fruit and nuts. The monks replace the typical maraschino cherries and green citron with raisins, candied pineapple, and candied cherries. 

Baked for almost three hours, the Trappist Monk fruitcakes are then soaked in fine brandy. Most of the alcohol evaporates and the rich brandy flavor is absorbed. The monastery fruitcakes are then aged for three months to develop the flavor, a unique balance of the sweet fruits and moist walnuts and pecans with a pleasant finish of spices and brandy. 

Trappist Abbey fruitcake will make believers out of even the most ardent fruitcake skeptics. 

Read about our trip to visit the Monks who make this award winning fruitcake. 

 

ingredients: Candied pineapple and cherries (Corn Syrup, high fructose corn syrup, citric acid, natural and artificial flavor, potassium sorbate and sodium benzoate added as a preservative, certified food color - for pineapple [yellow, contains oleoresin tumeric] for Cherries [Red contains FD&C red #40] - and sulfur dioxide [preservative]), raisins, walnuts, honey, wheat flour (enriched - vitamin C [Ascorbic Acid], Niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid), Pecans, Water, Whole Fresh Eggs, Margarine (Liquid Vegetable Oil [Soybean, Canola], partially hydrogenated soybean oil, water, salt whey (milk), lecithin (say), mono and & diglycerides, sodium benzoate [as a preservative], artificial butter flavor, beta carotene, vitamin A palmitate), Powdered Egg Yolk, Flavorings (pure almond emulsion [Water Propylene glycol, pure french oil of bitter almonds, gum tragacanth, mono & diglycerides], sherirumco flavor, ethyl vanillin and artificial color), spices, salt, brandy, benzoate of soda added as a preservative.

 Keywords: Trappist, Abbey, fruitcake, fruit, cake