Celebration Fruit Cake with White Chocolate Mascarpone Frosting & Fresh Raspberries

Celebration Fruit Cake with White Chocolate Mascarpone Frosting & Fresh Raspberries


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A rich and decadent, yet surprisingly light and fluffy cake with brandied fruits and nuts that make it perfect for any special occasion. To make it even better, it's topped with a creamy white chocolate and mascarpone frosting and dotted with fresh raspberries.

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Time needed

30 min preparation + 45 min cooking

Serving Size / Yield

8 inch cake


  • Fruit Cake:
  • 9 oz. all purpose flour
  • 9 oz. sugar
  • 9 oz. butter, room temperature
  • 6 eggs, separated
  • 1/4 C. walnuts, chopped
  • 1/2 C. brandied dried fruits
  • 1 tsp. baking powder
  • 1/4 tsp. ground nutmeg
  • 1 tsp. vanilla paste
  • 1/2 tsp. salt
  • 2-3 Tbs. liquid caramel
  • White Chocolate Mascarpone Frosting:
  • 4 1/2 oz. mascarpone
  • 4 1/2 oz. white chocolate
  • 5 tsp. whole milk
  • 1/4 tsp. nutmeg
  • 5-6 raspberries

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Melt the white chocolate in the milk over a double boiler. Set aside to cool. Transfer to the fridge for an hour. Mix in the cooled chocolate to mascarpone to make a creamy mixture. Fold in the nutmeg. Set aside until the cake is ready. Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time and beat to mix well. Mix in the vanilla paste. Sift together the dry ingredients and add to the yolk mixture. Drizzle in the caramel, mix well, and set aside. Beat the whites to stiff peaks. Fold a third of the beaten whites into the flour mixture to loosen it. Add the rest of the whites and gently fold into the flour mixture. Stop as soon you don’t see any white streaks. Gently fold in the nuts and brandied fruits. Transfer to a oiled and lined 8-inch springform pan and bake at 350 degrees for 45 minutes or until the cake is set and passes the toothpick test. Cool on rack for 10 minutes in the pan. Release the cake from the pan and cool to room temperature. When the cake is completely cooled, spread a thick layer of the white chocolate and mascarpone frosting over the top of the cake. Decorate with fresh raspberries.

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