Japanese Fruitcake

Made  times

"This recipe was given to me by my grandmother, now deceased. It is at least 40 years old."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 1077 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 1077 kcal
  • 54%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 166.7g
  • 54%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



I made this cake for my brother, who remembered our mother baking it for Christmas - many more then 40 years ago! The cake is good but the prep time is more like hours than minutes.

I had to make a Japanese dish for my son's international feast for boys scouts. I made this in no time considering the very little time I had after I got off from work and be able to make it to ...

From around the web