Fruit Cake with Mascarpone Icing
This is the Fruit Cake with Mascarpone Icing recipe.
- Prep: 15 min
- Cooking: 50 min - 1 h
- Refrigeration: 1 h - 2 h
Ingredients
- Fruitcake
- 2 1/4 cup (560 mL) all-purpose flour
- 1 cup (250 mL) mixed candied fruits
- 1/3 cup (80 mL) chopped walnuts
- 1/3 cup (80 mL) chopped hazelnuts
- 2 tsp (10 mL) baking powder
- Pinch of salt
- 1 cup (250 mL) softened butter
- 1 1/2 cup (375 mL) sugar
- 1 pkg (8 oz/250g) Canadian Cream cheese softened
- 3 eggs beaten
- 1/4 cup (60 mL) Milk
- 2 tsp (10 mL) vanilla extract
- Mascarpone Icing
- 11 oz (330 g) Canadian Mascarpone cheese
- 2 tbsp (30 mL) icing sugar
- 3 tbsp (45 mL) orange liquor
- 1/2 cup (125 mL) hazelnut spread (Nutella style)
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Preparation
Fruitcake:
Preheat oven to 350 °F (180 °C).
In large bowl, mix flour, fruits, nuts, baking powder and salt. Mix well and set aside. In other bowl, beat remaining ingredients, with electric mixer. Gradually beat wet ingredients into dry ingredients. Beat well until smooth.
Pour mixture into 2 8 x 4-inch (20 x 10 cm) buttered loaf pans. Bake for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Remove from oven and let stand for 15 minutes. Remove from pan and place cakes on serving platters. Spread cakes with Mascarpone Icing.
Mascarpone Icing:
In bowl, mix all ingredients. Mix well and refrigerate.
