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
Recommended: 30 Vintage Cakes Like Grandma Used To Make
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
- 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).
Originally published as Chiffon Fruitcake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p71
Reviews forChiffon Fruitcake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 13, 2017
"This fruitcake is awesome! We've given this as gifts to family and friends!! It is loved by all!"