Search
by Ingredient

Japanese Fruitcake

StarStarStarStarEmpty star

Your rating

Recipe

Japanese Fruitcake recipe

 

Yield

16 servings

Prep

25 min

Cook

25 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
Cake
1 cup butter
Camera
2 cups sugar
Camera
4 large eggs
Camera
3 cups all-purpose flour
sifted
Camera
2 teaspoons baking powder
Camera
1 cup milk
Camera
1 teaspoon vanilla extract
Camera
1 teaspoon cloves
ground
Camera
1 teaspoon cinnamon
ground
Camera
½ cup raisins, seedless
Camera
½ cup pecans
chopped
Camera
pecan halves
for garnish
* Camera
Filling/ frosting
2 ½ cups sugar
Camera
3 tablespoons all-purpose flour
Camera
½ teaspoon salt
Camera
1 cup water
boiling
Camera
1 ½ tablespoons lemon zest
grated
Camera
¼ cup lemon juice
fresh
Camera
4 ½ cups coconut
grated
* Camera

Ingredients

Amount Measure Ingredient Features
Cake
237 ml butter
Camera
473 ml sugar
Camera
4 large eggs
Camera
7.1E+2 ml all-purpose flour
sifted
Camera
1E+1 ml baking powder
Camera
237 ml milk
Camera
5 ml vanilla extract
Camera
5 ml cloves
ground
Camera
5 ml cinnamon
ground
Camera
118 ml raisins, seedless
Camera
118 ml pecans
chopped
Camera
1 x pecan halves
for garnish
* Camera
Filling/ frosting
591 ml sugar
Camera
45 ml all-purpose flour
Camera
2.5 ml salt
Camera
237 ml water
boiling
Camera
23 ml lemon zest
grated
Camera
59 ml lemon juice
fresh
Camera
1.1 l coconut
grated
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 52736% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 184mg 8%
Total Carbohydrate 28g 28%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 5%
Calcium 5% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe