Japanese Fruit Cake III

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"A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist"
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1 h 40 m servings 756 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 125.1g
  • 40%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
  2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
  3. Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.


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Very heavy, nice citrus icing.

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