Japanese Fruit Cake I

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"Great for Christmas!"
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1 h 15 m servings 953 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 953 kcal
  • 48%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 143.5g
  • 46%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 379 mg
  • 15%

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

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
  2. Cream together butter, 2 cups sugar, eggs, and vanilla.
  3. Sift together flour, baking powder, and salt. Add flour mixture alternately with milk into egg mixture. Divide batter into 3 parts. Fill two pans with plain batter. Add spices, raisins, and nuts into remaining batter, and pour batter into third pan.
  4. Bake for 25 minutes, or until done. Cool layers on wire racks.
  5. Mix together orange juice and rind, 2 cups coconut, 2 cups sugar, boiling water, and cornstarch in a 2 quart pan. Bring to a boil, and cook until mixture falls in lumps from a spoon. Put layers together with filling, placing spiced layer in the center. Ice cake with Seven Minute Frosting, and cover with remaining coconut.


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Interesting concept, but didn't work well at high altitude. It probably took nearly an hour to get the filling to thicken - and then only after I added another teaspoon of cornstarch. By the t...

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