Fruitcake with Wisconsin Mascarpone Chantilly

Servings: 10-12

Fruitcake
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

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

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. 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. Preheat oven and bake at 300°F for 1 1/2-2 hours or until toothpick 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 Mascarpone Chantilly. Serve.

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

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board, Inc.