Fruitcake with Wisconsin Mascarpone Chantilly
- 2 cups extra fancy fruitcake mix or assorted candied fruit, chopped
- 2 cups pecans, chopped
- 4 cups flour, divided
- 2 cups salted butter
- 2 cups sugar
- 6 large eggs
- 2 tablespoons orange zest
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 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
- Fruitcake: In a medium bowl, combine fruitcake mix, pecans and 1 cup flour.
Toss to coat and set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Beat in orange zest and vanilla extract.
- Combine remaining flour and baking powder. Gradually add to creamed mixture.
Fold in reserved fruit mixture.
- Spread mixture into a buttered and floured 10-inch tube pan.
- 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.
- Cool 10 minutes, then remove cake and transfer to a wire rack. Refrigerate.
- Mascarpone Chantilly: Beat heavy cream on low until thickened.
- Add powdered sugar and vanilla. Beat to stiff peaks. Set aside.
- Combine Mascarpone and sour cream. Fold into heavy cream. Serve over slices of fruitcake.
- Cut cake into slices and top each slice with a generous dollop of Wisconsin
For extra flavor, drizzle sherry, Marsala or port wine over cake before refrigerating.