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Wednesday, November 18, 2015

Fruit Cake with Mascarpone Icing






Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 50 mins - 1 hr
Refrigeration Time 1 - 2 hrs
Yields 18 to 20 servings

Fruitcake:
2 1/4 cup (293 g) all-purpose flour
1 cup (250 ml) mixed candied fruits
2/3 cup (67 g) chopped walnuts and hazelnuts
2 tsp (10 ml) baking powder
Pinch of salt
1 cup (227 g) softened butter
1 1/2 cup (300 g) sugar
8 oz (224 g) 1 pkg soft Canadian Cream cheese
3 eggs, beaten
1/4 cup (50 ml) milk
2 tsp (10 ml) vanilla extract

Mascarpone Icing:
11 oz (308 g) Canadian Mascarpone cheese
2 tbsp (38 g) icing sugar
3 tbsp (45 ml) orange liquor
1/2 cup (125 ml) hazelnut spread (Nutella style)


Instructions
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.

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