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Chiffon Fruitcake

 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 McCormick® Pure 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 McCormick® Pure 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).
Nutritional 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.