Japanese Fruitcake
Japanese Fruitcake recipe
Yield
16 servingsPrep
25 minCook
25 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
pecans
chopped |
|
|
pecan halves
for garnish |
*
|
||
| Filling/ frosting | |||
| 2 ½ | cups |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
boiling |
|
| 1 ½ | tablespoons |
lemon zest
grated |
|
| ¼ | cup |
lemon juice
fresh |
|
| 4 ½ | cups |
coconut
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
cloves
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
pecans
chopped |
|
| 1 | x |
pecan halves
for garnish |
*
|
| Filling/ frosting | |||
| 591 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
boiling |
|
| 23 | ml |
lemon zest
grated |
|
| 59 | ml |
lemon juice
fresh |
|
| 1.1 | l |
coconut
grated |
*
|
Directions
For cake: Grease and flour four 9- inch round cake pans.
Cream butter; gradually add sugar, beating well at medium speed with an electric mixer.
Add eggs one at a time; beat well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla.
Divide batter in half; stir spices, raisins and pecans into one half.
Pour plain batter into 2 of the cake pans and spiced batter into the other 2 pans.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until cake tests done .
Cool in pan for 20 minutes; remove from pans and cool completely on wire racks.
Prick layers at 2-inch intervals with a wooden pick.
Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer.
Garnish with pecan halves, if desired.
For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients.
Bring to a boil over medium heat, stirring constantly.
Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake.
