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Fruitcake With Wisconsin Mascarpone Chantilly



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2 cups extra fancy fruitcake mix or assorted candied fruit, chopped
2 cups chopped pecans
4 cups flour, divided
2 cups salted butter
2 cups sugar
6 large eggs
2 tbsp. orange zest
2 1/2 tsp. pure vanilla extract, divided
1 tsp. baking powder
2 cups heavy cream
1/2 cup powdered sugar
1/2 cup Wisconsin Mascarpone cheese, softened
1/4 cup sour cream


  1. 1
    Fruitcake: In a medium bowl, combine fruitcake mix, pecans and 1 cup flour. Toss to coat and set aside. In a mixing bowl, cream 2 cups butter and 2 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in orange zest and 2 tsp. vanilla. Combine remaining flour and baking powder. Gradually add to creamed mixture. Fold in reserved fruit mixture. Spread mixture into a buttered and floured 10" tube pan. Preheat oven and bake at 300°F for 1 1/2 to 2 hours or until toothpick inserted near center comes out clean. Cool 10 minutes, then remove cake and transfer to a wire rack. Refrigerate.
  2. 2
    Mascarpone Chantilly: Beat heavy cream on low until thickened. Add powdered sugar and 1/2 tsp. vanilla. Beat to stiff peaks. Set aside. Combine mascarpone and sour cream. Fold into heavy cream.
  3. 3
    Serve over slices of fruitcake.
  4. 4
    Cut cake into slices and top each slice with a generous dollop of wisconsin mascarpone chantilly. Serve.

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preparation methods
cuisines North & South American
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