Fruitcake with Wisconsin Mascarpone Chantilly

Fruitcake with Wisconsin Mascarpone Chantilly

For extra flavor, drizzle sherry, Marsala or port wine over cake before refrigerating.



  • 2 cups extra fancy fruitcake mix or assorted candied fruit, chopped
  • 2 cups pecans, chopped
  • 4 cups all-purpose flour, divided
  • 2 cups salted butter
  • 2 cups granulated sugar
  • 6 large eggs
  • 2 tablespoons orange zest
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder

Mascarpone Chantilly

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup Wisconsin Mascarpone cheese, softened
  • 1/4 cup sour cream


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

Servings: 10-12

Recipe and photo used with permission from: Dairy Farmers of Wisconsin