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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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 Ingredients:
2 cups plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
1-1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
7 eggs, separated |
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 |
cinnamon whipped cream: |
1 cup heavy whipping cream |
2 tablespoons sugar |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
Directions:
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 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.
4. For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake. Yield: 12 servings (2 cups whipped cream).
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