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Chiffon Fruitcake

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

12 ServingsPrep: 20 min. Bake: 55 min.

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, 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

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 of 2

Chiffon Fruitcake (continued)

Directions (continued)

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. Yield: 12
servings (2 cups whipped cream).

Nutrition Facts: 1 serving (1 piece) equals 463 calories, 23 g fat (7 g saturated fat), 151 mg cholesterol, 355 mg sodium, 58 g carbohydrate, 2 g fiber, 7 g protein.