Chiffon Fruitcake Recipe

Name: Chiffon Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 eggs,; 3/4 cup water; 1/2 cup canola oil; 2 teaspoons grated lemon peel; 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; 1 cup heavy whipping cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

Servings: persons

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 eggs,
3/4 cup water
1/2 cup canola oil
2 teaspoons grated lemon peel
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
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

1
In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended.
2
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.
3
Bake at 325u00b0 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.
4
For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.

1181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups plus 2 tablespoons all-purpose flour, divided, 1-1/2 cups sugar, 3 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Chiffon Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chiffon Fruitcake

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