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Fruitcake with Fig Mascarpone Frosting
Preheat oven to 350° F. In a large mixing bowl, cream butter until smooth, then add cake mix and blend. Next, add eggs, milk, vanilla extract and honey. Mix until the batter forms a smooth, thick consistency. Add the coconut and your chosen assortment of diced dried fruit and mix well to incorporate. Pour the batter into a buttered loaf pan and bake until an inserted toothpick comes out clean, approx. 25 to 35 minutes. Meanwhile, whip mascarpone, fig compote, and sugar together rapidly until frosting becomes “fluffy.” We recommend using an electric hand or stand mixer for this. Once cake is done baking, allow to cool completely before spreading frosting. Top with fresh berries, a drizzle of honey, serve, and enjoy!
*We used Jansal Valley Candied Orange Peels, Golden Raisins, Dried Blueberries, Dried Cherries, Diced Glazed Lemon Peel