Chiffon Fruitcake

• 2 cups plus 2 tablespoons all-purpose flour, divided
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 7 eggs,
• 3/4 cup water
• 1/2 cup canola oil
• 2 teaspoons grated lemon peel
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• 3/4 cup finely chopped candied cherries
• 1/2 cup finely chopped pecans
• 1/4 cup finely chopped mixed candied fruit
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

1. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended.
2. In another bowl, beat egg whites and cream of tartar until soft peaks form; fold into batter. Toss cherries, pecans and candied fruit with remaining flour; fold into batter. Pour into an ungreased 10-in. tube pan.
3. Bake at 325u0b0 for 55-60 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Carefully run a knife around edge of pan to loosen. Remove cake from pan and place on a serving plate.
4. For whipped cream, in a small bowl, beat the cream, sugar, vanilla and cinnamon until soft peaks form. Serve with cake.

flour, sugar, baking powder, salt, ground cinnamon, eggs, water, canola oil, vanilla, cream of tartar, candied cherries, pecans, mixed candied fruit, heavy whipping cream, sugar, vanilla, ground cinnamon

Taken from www.tasteofhome.com/recipes/chiffon-fruitcake/ (may not work)