JAPANESE FRUIT CAKE II
My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.
Provided by Pat K.
Categories Desserts Cakes Fruitcake Recipes
Time 1h40m
Yield 48
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
- Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
- In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
- Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
- Assemble cake with filling between layers, and ending with filling on top.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 34 g, Cholesterol 36.2 mg, Fat 8.2 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 86 mg, Sugar 24.1 g
JAPANESE FRUIT CAKE MY MOM USED TO MAKE
I have no idea where the name "Japanese Fruit Cake" originated from but this is very North American. A bit of trouble & expensive to make but your family & guests will rave over the taste for it is nothing like the traditional fruit cake usually served at Christmas time. It has been in our family for years & a holiday tradition for as long as I can remember. Serve small portions as it is very rich.
Provided by Jenny Grindele
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE CAKE: Cream butter.
- Gradually add sugar beating w/mixer on medium speed.
- Add eggs 1 at a time, beating well after each addition.
- Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
- Stir in vanilla extract.
- Pour 1/3 of batter into well buttered& floured 9" round cake pan.
- Stir cinnamon& next 3 ingredients into the remaining batter.
- Pour into 2 well-buttered& floured 9" round cake pans.
- Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
- Cool in pans 10 minutes, remove& cool completely on racks.
- Spread frosting between layers, on top& sides.
- Stack white layer between the 2 spiced layers.
- Garnish with pecan halves.
- FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
- Bring remaining 1 cup water to boiling in medium saucepan.
- Stir in the sugar, rind& juice.
- Return to a boil.
- Cook to soft ball stage (236 degrees F), stirring often.
- Gradually add to cornstarch mixture& continue.
- stirring.
- Cook over medium heat, stirring constantly, until thick& bubbly.
- Remove from heat, stir in coconut.
- Cool.
- Stir frosting before spreading on cake.
Nutrition Facts : Calories 606, Fat 19, SaturatedFat 11, Cholesterol 149.3, Sodium 217.9, Carbohydrate 103.5, Fiber 1.8, Sugar 70.1, Protein 8.2
JAPANESE FRUIT CAKE
Submited by Edith Stevens Wilkinson this is one intriguing cake I hope to make. Must be pretty too with a light and a dark batter. Times are a guess since none were mentioned.
Provided by Julie Bs Hive
Categories Breads
Time 1h30m
Yield 1 fruitcake
Number Of Ingredients 24
Steps:
- --DARK LAYERS--.
- Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9" cake pans until done at 350 degrees. --.
- --WHITE LAYERS--.
- Mix and bake in layers, 9" pans at 350 degrees until done. --.
- --FILLING--.
- Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers.
- This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.
Nutrition Facts : Calories 21842.2, Fat 904, SaturatedFat 565.7, Cholesterol 2401.7, Sodium 5527.6, Carbohydrate 3365.7, Fiber 121.3, Sugar 2319.8, Protein 219.9
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