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Japanese Fruitcake with Filling

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Submitted by Sargwar

Japanese Fruitcake with Filling recipe

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER
t room temperature
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
3 710
½ 2.5
TEASPOON ML SALT
3 15
TEASPOONS ML BAKING POWDER
1 237
CUP ML MILK
1 15
TABLESPOON ML ORANGE ZEST
rated
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML GINGER
½ 118
½ 118
CUP ML PECANS
chopped
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 ½ 355
CUPS ML COCONUT
grated *
Fruit filling
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
3 3
EACH LEMONS
juiced *
1 237
CUP ML SUGAR
1 1
CAN CAN PINEAPPLE *
2 2
EACH EGG YOLKS *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 595 40% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 242mg 10%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 13%
Sugars g
Protein 16g
Vitamin A 12% Vitamin C 20%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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