Mark from New Camaldoli Hermitage wrote me the other day with an update on their fruitcake. Evidently, they have a new and improved recipe. Per Mark, "We have eliminated all margarine and use only butter--there are now no trans fats. We are still using raisins and walnuts though! Also, we have new packaging that is made of 100% recycled material."
I had reviewed both their fruitcake and their date nut bread previously. I'm not sure if I'd be able to taste a difference with the new recipe, but I certainly appreciate a trans fat free dessert! Click on the title of this post to jump over to their fruitcake selections. Figures that a hermitage in California would be so health- and eco-conscious, n'est-ce pas?