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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
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

Printed from tasteofhome.com Oct 13, 2008

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Chiffon Fruitcake cont.

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 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).