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Chiffon Fruitcake

Total Time

Prep: 20 min. Bake: 55 min.


12 servings (2 cups whipped cream)

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


  • 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 large eggs, separated, room temperature
  • 3/4 cup water
  • 1/2 cup canola oil
  • 2 teaspoons grated lemon zest
  • 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
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon


  1. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients and beat until well blended.
  2. 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.
  3. 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.
  4. For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.

Nutrition Facts

1 piece: 463 calories, 23g fat (7g saturated fat), 151mg cholesterol, 355mg sodium, 58g carbohydrate (38g sugars, 2g fiber), 7g protein.

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