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Japanese Fruitcake

SUBMITTED BY: Darlene Coleman 

"This recipe was given to me by my grandmother, now deceased. It is at least 40 years old."
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RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 4.0
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  55 Min
Original recipe yield 1 - 9 inch round layer cake

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup all-purpose flour
  • 1 pound raisins
  • 1 cup butter
  • 2 cups white sugar
  • 6 eggs, separated
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 2 cups white sugar
  • 1 1/2 cups hot water
  • 4 teaspoons all-purpose flour
  • 1 lemon -- peeled, seeded and minced
  • 2 large orange, peeled, sectioned, and cut into bite-size
  • 1 pound flaked coconut
  • 1 cup pecan halves
  • 1 cup maraschino cherries, halved

DIRECTIONS

  1. Dedge the raisins in 1 cup flour.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
  3. Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
  4. In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
  5. In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
  6. Bake for 25 minutes, or until done. Cool layers on wire racks.
  7. In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Jan. 7, 2004 by RONNIE JONES 
I made this cake for my brother, who remembered our mother baking it for Christmas - many more... MORE


 
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Nutritional Information
Japanese Fruitcake

Servings Per Recipe: 12

Amount Per Serving

Calories: 1082

  • Total Fat: 45g
  • Cholesterol: 148mg
  • Sodium: 447mg
  • Total Carbs: 166.8g
  •     Dietary Fiber: 10.1g
  • Protein: 13.1g

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