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Ingredients
| salted butter: 1 cup |
| granulated sugar: 2 cups |
| eggs: 4 |
| buttermilk: 1 cup |
| seedless raisins (chopped): 1 cup |
| walnuts (chopped): 1 cup |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| allspice: 1 tsp |
| ground cloves: 1 tsp |
| ground nutmeg: 1 tsp |
| crushed pineapple: 1 8oz can (with juice) |
| flaked coconut meat: 2 cups |
| granulated sugar: 2 1/2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| lemon zest: 2 Tbl |
| lemons: 2 (juiced) |
| water: 1 1/2 cups |
Japanese Fruit Cake III
Credit: AllRecipes
User rating:
"A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist"
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Prep Time
40 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- 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.
- 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.
- 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.
- 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.