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Ingredients
| salted butter: 1 cup |
| granulated sugar: 2 cups |
| eggs: 6 (yolks) |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 4 tsp |
| ground cinnamon: 2 tsp |
| whole nutmeg: 1 tsp |
| ground cloves: 1 tsp |
| 2% milk: 1 cup |
| seedless raisins (packed): 2 cups |
| flaked coconut meat: 2 cups |
| pecans (chopped): 1 cup |
| eggs: 6 (whites) |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 1/4 cup |
| water: 1 1/2 cups |
| lemons: 2 (peeled and seeded) |
| oranges: 2 (peeled and seeded) |
| flaked coconut meat: 2 cups |
Japanese Fruit Cake II
Credit: AllRecipes
User rating:
"My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening."
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Prep Time
60 min -
Cook Time
40 min -
Servings
48 serving(s)
Tags
Directions
- 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.
- 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.
- In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
- 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.
- 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.
- Assemble cake with filling between layers, and ending with filling on top.