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Fruitcake with Fig Mascarpone Frosting

Recipe type: Dessert




1⁄2 cup
Butter (softened)
Hodgson Mill Gluten Free Cake Mix
Eggs (large)
1 cup
Skim Milk
1 teaspoon
Vanilla Extract
1 teaspoon
Amaretto Honey
3 cups
Assorted Jansal Valley Dried Fruit* (diced)
16 ounces
Mascarpone Cheese
2 tablespoons
Baby Fig Compote
1⁄4 cup


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