Fruitcake with Mascarpone Chantilly

Fruitcake with Mascarpone Chantilly

prep time

minutes
cook time

minute
servings
10-12

Ingredients















Cooking Instructions

For fruitcake:


1

In a medium bowl, combine fruitcake mix, pecans and 1 cup flour. Toss to coat and set aside.


2

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla. Combine remaining flour and baking powder. Gradually add to creamed mixture. Fold in reserved fruit mixture.


3

Spread mixture into a buttered and floured 10-inch tube pan. Heat oven and bake at 300°F for 1-1/2-2 hours or until toothpick inserted near center comes out clean. Cool 10 minutes, then remove cake and transfer to a wire rack. Refrigerate.


For mascarpone chantilly:


1

Beat heavy cream on low until thickened. Add powdered sugar and vanilla. Beat to stiff peaks. Set aside.


2

Combine mascarpone and sour cream. Fold into heavy cream. Serve over slices of fruitcake.


3

Cut cake into slices and top each slice with a generous dollop of mascarpone chantilly. Serve.


4

Serving Suggestion: For extra flavor, drizzle sherry, Marsala or port wine over cake before refrigerating.


Ingredients















Cooking Instructions

For fruitcake:


1

In a medium bowl, combine fruitcake mix, pecans and 1 cup flour. Toss to coat and set aside.


2

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in orange zest and vanilla. Combine remaining flour and baking powder. Gradually add to creamed mixture. Fold in reserved fruit mixture.


3

Spread mixture into a buttered and floured 10-inch tube pan. Heat oven and bake at 300°F for 1-1/2-2 hours or until toothpick inserted near center comes out clean. Cool 10 minutes, then remove cake and transfer to a wire rack. Refrigerate.


For mascarpone chantilly:


1

Beat heavy cream on low until thickened. Add powdered sugar and vanilla. Beat to stiff peaks. Set aside.


2

Combine mascarpone and sour cream. Fold into heavy cream. Serve over slices of fruitcake.


3

Cut cake into slices and top each slice with a generous dollop of mascarpone chantilly. Serve.


4

Serving Suggestion: For extra flavor, drizzle sherry, Marsala or port wine over cake before refrigerating.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next