Chiffon Fruitcake 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 vegetable 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chiffon Fruitcake cont. 1/4 cup finely chopped mixed candied fruit CINNAMON WHIPPED CREAM: 1 cup whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon In a large mixing 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. In another mixing bowl, beat egg whites and cream of tartar until soft peaks form; fold into batter. Toss cherries, pecans Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Chiffon Fruitcake 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 mixing bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake. Yield: 12 servings (2 cups whipped cream). Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008