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Japanese Fruit Cake II

SUBMITTED BY: Pat K.

"My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  1 Hr
COOK TIME  40 Min
READY IN  1 Hr 40 Min
Original recipe yield 4 layer 9 inch cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup butter
  • 2 cups sugar
  • 6 egg yolks
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 cup milk
  • 2 cups raisins
  • 2 cups flaked coconut
  • 1 cup chopped pecans
  •  
  • 6 egg whites
  •  
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 cups water
  • 2 lemons, peeled and seeded
  • 2 oranges, peeled and seeded
  • 2 cups flaked coconut

DIRECTIONS

  1. 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.
  2. 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.
  3. In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
  4. 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.
  5. 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.
  6. Assemble cake with filling between layers, and ending with filling on top.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2005 by MSDFIELDS
ALMOST like the Japanese Fruitcake my grandmother made. To die for.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2007 by susied
I have been looking for this taste for years and tried many different recipes. This is the... MORE


 
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Nutritional Information
Japanese Fruit Cake II

Servings Per Recipe: 48

Amount Per Serving

Calories: 213

  • Total Fat: 8.5g
  • Cholesterol: 37mg
  • Sodium: 87mg
  • Total Carbs: 33.6g
  •     Dietary Fiber: 1.5g
  • Protein: 2.7g

VIEW DETAILED NUTRITION

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