Japanese Fruitcake with Filling
Japanese Fruitcake with Filling recipe
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
t room temperature |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
| 1 | tablespoon |
orange zest
rated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | teaspoon |
ginger
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 ½ | cups |
coconut
grated |
*
|
| Fruit filling | |||
| 2 | tablespoons |
all-purpose flour
|
|
| 3 |
lemons
juiced |
*
|
|
| 1 | cup |
sugar
|
|
| 1 | can |
pineapple
|
*
|
| 2 |
egg yolks
|
*
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
t room temperature |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 15 | ml |
orange zest
rated |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
allspice
|
|
| 5 | ml |
ginger
|
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
pecans
chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 355 | ml |
coconut
grated |
*
|
| Fruit filling | |||
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | each |
lemons
juiced |
*
|
| 237 | ml |
sugar
|
|
| 1 | can |
pineapple
|
*
|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 3 9-inch layer cake pans.
Cream butter and sugar with electric mixer until soft and fluffy.
Beat eggs until light and add to butter-sugar mixture.
Sift flour, salt, and baking powder together and add alternately to batter with milk.
Stir in vanilla and orange rind; beat well.
Spread ⅔ of the batter into 2 of the 3 prepared pans.
Add allspice and ginger to remaining batter.
Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well.
Spread spiced batter into remaining third pan.
Bake layers at 350℉ (180℃) for 30 minutes, or until cake tests down and sides shrink from pan.
Invert on wire rack and allow to cool.
When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly.
Cover top and side of cake with the coconut.
Decorate with red and green candied cherries in a wreath design if desired.
