To be completely honest, I don't think I have ever tried traditional holiday fruitcake. Fruitcake has such a bad rap, no wonder- right? I thought that here's got to be a better was to keep this tradition alive without it turning into a candied-cherry door stop. Instead, I decided to take some of the classic flavors and ideas of a fruitcake and turn them into a lighter, fruitcake layer cake!
A couple months ago, I worked with the lovely ladies of The Refinery Magazine on their winter issue. While brainstorming with Madison, we came up with a few ideas for the article "Twisting Sweet Traditions. " Among the recipes was this modern Fruitcake with Mascarpone Frosting.
- Once cool, carefully de-pan the cake. Trim and cut the cake into three rectangles, about 9" X 4.5" pieces.
- Spread 1/4 of the frosting on the first layer of cake.
- Top the filling with another layer of cake and repeat.
- Fill a pastry bag fitted with a star tip with the remaining frosting. Pipe stars on top layer of cake.
Head on over the The Refinery Magazine to check out the other desserts and beautiful wedding photography their 4th issue has to offer. They are sure inspire your next wedding or celebration!
Photographs by Crystal Marie Sing Photography