CHIFFON FRUITCAKE

Chiffon Fruitcake image

Unlike typical fruitcakes, this tall cake is nice and light. The cinnamon whipped cream adds a bit of festive flair. -Tonya Farmer, Iowa City, Iowa

Provided by Taste of Home

Time 1h15m

Yield 12 servings (2 cups whipped cream).

Number Of Ingredients 19

Ingredients

2 cups plus 2 tablespoons all-purpose flour, divided
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
7 large eggs, separated, room temperature
3/4 cup water
1/2 cup canola oil
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
3/4 cup finely chopped candied cherries
1/2 cup finely chopped pecans
1/4 cup finely chopped mixed candied fruit
CINNAMON WHIPPED CREAM:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients and beat until well blended. , In another bowl, beat egg whites and cream of tartar until soft peaks form; fold into batter. Toss cherries, pecans and candied fruit with remaining flour; fold into batter. Pour into an ungreased 10-in. tube pan., Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Carefully run a knife around edge of pan to loosen. Remove cake from pan and place on a serving plate. , For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.

Nutrition Facts : Calories 463 calories, Fat 23g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 355mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.