Japanese Fruit Cake I Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JAPANESE FRUIT CAKE



Japanese Fruit Cake image

Make and share this Japanese Fruit Cake recipe from Food.com.

Provided by Flora Underwood

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 16

2 cups sugar
2 cups buttermilk
1 cup nuts
2 teaspoons cloves
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 cup shortening
4 cups plain flour
1 box seeded raisins
2 boxes coconut
2 1/2 cups sugar
1 1/2 cups hot water
2 tablespoons flour
2 lemons (rind grated and juiced)

Steps:

  • Eggless Cake: Put sugar in mixing bowl.
  • Add spices then buttermilk slowly mixing together.
  • Mix together flour, soda raisins and nuts and add to buttermilk mixture.
  • Blend thoroughly.
  • Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
  • Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
  • Put between cake layers.

Nutrition Facts : Calories 7507.8, Fat 186.2, SaturatedFat 40.2, Cholesterol 19.6, Sodium 3992.6, Carbohydrate 1420.2, Fiber 43.8, Sugar 957.4, Protein 98.1

JAPANESE FRUIT CAKE MY MOM USED TO MAKE



Japanese Fruit Cake My Mom Used to Make image

I have no idea where the name "Japanese Fruit Cake" originated from but this is very North American. A bit of trouble & expensive to make but your family & guests will rave over the taste for it is nothing like the traditional fruit cake usually served at Christmas time. It has been in our family for years & a holiday tradition for as long as I can remember. Serve small portions as it is very rich.

Provided by Jenny Grindele

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup butter, softened
1 3/4 cups granulated sugar
6 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup golden raisin
pecan halves (to garnish)
2 tablespoons cornstarch
1 1/2 cups water
2 cups granulated sugar
1 1/2 tablespoons grated fresh lemon rind
4 tablespoons lemon juice
1 medium coconut, grated (3 1/2 cups)

Steps:

  • TO MAKE CAKE: Cream butter.
  • Gradually add sugar beating w/mixer on medium speed.
  • Add eggs 1 at a time, beating well after each addition.
  • Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
  • Stir in vanilla extract.
  • Pour 1/3 of batter into well buttered& floured 9" round cake pan.
  • Stir cinnamon& next 3 ingredients into the remaining batter.
  • Pour into 2 well-buttered& floured 9" round cake pans.
  • Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
  • Cool in pans 10 minutes, remove& cool completely on racks.
  • Spread frosting between layers, on top& sides.
  • Stack white layer between the 2 spiced layers.
  • Garnish with pecan halves.
  • FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
  • Bring remaining 1 cup water to boiling in medium saucepan.
  • Stir in the sugar, rind& juice.
  • Return to a boil.
  • Cook to soft ball stage (236 degrees F), stirring often.
  • Gradually add to cornstarch mixture& continue.
  • stirring.
  • Cook over medium heat, stirring constantly, until thick& bubbly.
  • Remove from heat, stir in coconut.
  • Cool.
  • Stir frosting before spreading on cake.

Nutrition Facts : Calories 606, Fat 19, SaturatedFat 11, Cholesterol 149.3, Sodium 217.9, Carbohydrate 103.5, Fiber 1.8, Sugar 70.1, Protein 8.2

JAPANESE FRUITCAKE



Japanese Fruitcake image

Provided by Craig Claiborne

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 18

1/2 pound unsalted butter, at room temperature, plus butter for greasing pans
3 1/3 cups all-purpose flour, plus flour for dusting pans
2 cups sugar
4 large or 5 small eggs
1 1/2 teaspoons baking powder
3/4 cup plus 2 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 cup dark raisins
3/4 cup pecans
1 1/2 cups water
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon rind
3 cups grated fresh or canned coconut
2 cups sugar
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees.
  • Butter insides of 2 9-inch layer cake pans. Sprinkle with flour and shake out excess.
  • Cream together sugar and 1/2 pound of butter in mixing bowl until fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift together 3 1/3 cups flour and baking powder and add mixture to batter alternately with milk and vanilla.
  • Spoon and scrape half batter into one of prepared pans and smooth over top with spatula. Set aside.
  • To remaining batter add allspice, cinnamon and cloves.
  • Chop raisins and pecans and add them. Blend well. Spoon and scrape mixture into second pan. Smooth over top. Place in oven and bake 25 to 35 minutes or until straw inserted into center comes out clean. White cake will cook faster than fruit-and-nut cake.
  • Remove layers from oven and let cool on rack about 5 minutes. Turn cakes out onto rack and let stand until completely cool.
  • To prepare filling, combine 1 cup of water, lemon juice, lemon rind, 2 cups of coconut and sugar in saucepan. Bring to a boil.
  • Combine cornstarch with the remaining 1/2 cup of water. Blend well and stir this into sauce. Cook over moderately low heat, stirring constantly, until mixture mounds or lumps when dropped from spoon (the temperature should be 205 to 210 degrees). Let cool.
  • Place fruit-and-nut cake on cake plate and frost the top. Top this with white cake. Frost cake, top and sides. Sprinkle remaining coconut over the cake. The cake may be served immediately but is best if left to stand a day or so.

Nutrition Facts : @context http, Calories 734, UnsaturatedFat 10 grams, Carbohydrate 110 grams, Fat 31 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 83 milligrams, Sugar 75 grams, TransFat 1 gram

NANA'S JAPANESE FRUITCAKE



Nana's Japanese Fruitcake image

This twist on fruitcake will appeal to fruitcake lovers and haters alike.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 20

2 cups walnuts, finely chopped
Unsalted butter for pans and parchment
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup golden raisins
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons allspice
2 1/2 cups sugar
1 cup pure vegetable shortening
4 large eggs
1 1/2 cups milk
1 pineapple, peeled, cored, finely chopped to equal one pound
4 navel oranges, peel and pith removed, segmented
2 coconuts, grated, or 3 cups unsweetened flaked coconut
1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1 recipe Seven-Minute Frosting
1 recipe Candied Orange Zest for Japanese Fruitcake

Steps:

  • Heat oven to 350 degrees with racks placed in center. Spread nuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
  • Line the bottoms of three 8-by-2-inch buttered cake pans with parchment paper, and butter the parchment. Dust the bottoms and sides of pan with flour, and tap out any excess. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Finely chop the raisins, and combine with the cinnamon and allspice. Set aside.
  • With an electric mixer fitted with the paddle attachment, beat together the sugar and shortening on medium speed until combined. Add eggs one at a time, beating well after each addition. On low speed, add the flour mixture and the milk to the batter, alternating between the two, starting and ending with the dry ingredients.
  • Fold the reserved raisin mixture into one-third of the batter. Pour batter into one cake pan. Stir the reserved toasted walnuts into the remaining batter. Divide batter between two remaining cake pans. Bake, rotating pans for even baking if necessary, until a cake tester inserted in the middle comes out clean, about 40 minutes. Transfer to cooling racks to cool, and invert cakes onto cooling rack. Allow to cool completely.
  • Combine the pineapple, oranges, 2 cups coconut, and sugar in a medium saucepan. Bring filling to a boil over high heat, stirring. Reduce to a simmer, and let cook, stirring often, until thickened, about 20 minutes. Whisk the cornstarch into 1/4 cup warm water. Stir into filling. Continue to cook until thick, 6 minutes. Let cool before using.
  • Place one walnut layer top-side down on the serving plate. Top with half of the filling. Place the raisin layer, top-side up, securely on top, press down lightly. Using an offset spatula, go around the layers to press filling between layers. Top with remaining filling. Place remaining walnut layer on top, top-side up. Press down with hands. Using the offset spatula, go around layers again to ensure filling is securely between layers. Frost the sides of the cake first, using an offset spatula. Finish icing the top of the cake. Decorate top of cake with drained candied orange zest and remaining coconut. Serve.

JAPANESE FRUIT CAKE II



Japanese Fruit Cake II image

My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.

Provided by Pat K.

Categories     Desserts     Cakes     Fruitcake Recipes

Time 1h40m

Yield 48

Number Of Ingredients 19

1 cup butter
2 cups sugar
6 egg yolks
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup milk
2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
6 egg whites
2 cups sugar
¼ cup all-purpose flour
1 ½ cups water
2 lemons, peeled and seeded
2 oranges, peeled and seeded
2 cups flaked coconut

Steps:

  • 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.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 34 g, Cholesterol 36.2 mg, Fat 8.2 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 86 mg, Sugar 24.1 g

JAPANESE FRUIT CAKE I



Japanese Fruit Cake I image

Great for Christmas!

Provided by Cathy Brisco

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 20

1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 ½ cups chopped raisins
¾ cup chopped almonds
4 tablespoons grated orange zest
1 cup fresh orange juice
4 cups flaked coconut
2 cups white sugar
1 cup boiling water
1 teaspoon cornstarch
2 cups prepared fluffy white frosting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
  • Cream together butter, 2 cups sugar, eggs, and vanilla.
  • 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.
  • Bake for 25 minutes, or until done. Cool layers on wire racks.
  • 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.

Nutrition Facts : Calories 953.1 calories, Carbohydrate 143.5 g, Cholesterol 103.7 mg, Fat 40.8 g, Fiber 7.8 g, Protein 10 g, SaturatedFat 28.5 g, Sodium 379.3 mg, Sugar 83.8 g

More about "japanese fruit cake i recipes"

8 JAPANESE FRUIT CAKE RECIPE IDEAS - PINTEREST.CA
Nov 24, 2019 - Explore Ann Crockett Williams's board "Japanese fruit cake recipe" on Pinterest. See more ideas about japanese fruit cake recipe, fruit cake, cake recipes.
From pinterest.ca


RECIPE FOR JAPANESE FRUIT CAKE : OPTIMAL RESOLUTION LIST
Step 2. 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. Step 3.
From recipeschoice.com


JAPANESE FRUITCAKE | RECIPE | JAPANESE FRUIT CAKE RECIPE, FRUITCAKE ...
This old fashioned Christmas cake contains raisins in a spice flavored cake with a coconut and orange filling. Aug 29, 2018 - Follow our complete, step-by-step, photo illustrated instructions to make this Southern favorite known as a Japanese Fruitcake.
From pinterest.ca


ALL I WANT FOR CHRISTMAS IS JAPANESE FRUITCAKE - SOUTHERN LIVING
Marla Kay Dandrea of Summerfield, Florida's requested a recipe for Japanese Fruitcake, like her grandmother used to make. This cake was a big hit in the 40s and 50s, though no one seems to know why a 3-layer spice cake with a yellow layer in the middle and coconut frosting is called "Japanese." Does anyone know the answer?
From southernliving.com


SHOWSTOPPING CAKES | JAPANESE FRUIT CAKE RECIPE, SOUTHERN CAKE, …
Today I am going to share a recipe from my Great Aunt Bertha Holland for Japanese Fruit Cake. This is a wonderful moist delicious cake. Aunt Bertha was a great cook. She loved to cook and see us eat! She was the oldest of her siblings. When her mother passed away Aunt Bertha and the next oldest sister, Aunt Naomi took over caring for all of the ...
From pinterest.co.uk


JAPANESE FRUITCAKE - TASTE OF SOUTHERN
Grab a large mixing bowl and add the two sticks of softened butter. The butter needs to be at room temperature to begin making the batter for the cake. … Add the sugar. … Using a mixer on a lower speed, cream the butter and sugar together until smooth. I set a timer to do this by. It just doesn’t happen in a couple of minutes.
From tasteofsouthern.com


PAULA DEEN'S JAPANESE FRUITCAKE RECIPE - PAULA DEEN RECIPES
1/2 cup maraschino cherry halves Directions 1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans. 2. Using an electric mixer, cream together the …
From goodhousekeeping.com


JAPANESE FRUIT CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MOM’S JAPANESE FRUITCAKE: TRADITIONAL SOUTHERN LAYER CAKE
2 cups sugar 1 large package frozen coconut, fine flake Grated peel of 1 lemon 2 cups water Instructions In a bowl, combine the flour and sugar. Add the coconut and grated lemon peel. Mix well. Transfer the mixture to a pot, add water, and boil …
From delishably.com


JAPANESE FRUITCAKE — INSPIRATION APRON
Clean both pans, then grease and line bottoms with parchment paper and add remaining spice batter and bake for 20-23 minutes, then cool as previous layers. Add eggs to a medium sauce pot and beat for about 30 seconds, then add all other filling ingredients and stir. Cook over medium heat for about 10-15 minutes, stirring frequently, until thick.
From inspirationapron.com


JAPANESE FRUITCAKE WITH LEMON-COCONUT FROSTING RECIPE
Cake 1 cup butter or margarine, softened 2 cups sugar 4 eggs 3 1/4 cups all-purpose flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground cloves 1 cup raisins Pecan halves, for topping Lemon-Coconut Frosting 2 tablespoons cornstarch 1 1/2 cups water, divided
From southernliving.com


JAPANESE STRAWBERRY SPONGE CAKE (STRAWBERRY SHORTCAKE)
Place the top half of the cake on it, syrup side down. Gently press down, making sure the top and bottom cakes are aligned. Fill the gap around the strawberry filling on the side with whipped cream. (Optional) thinly coat the top and the side of the cake with whipped cream. It is OK not to completely cover the sponge.
From japan.recipetineats.com


JAPANESE FRUIT SANDO CAKE RECIPE — CHEF ISO
Prepare the syrup. 200 grams water (7 ounces, 3/4 cup) 200 grams sugar (7 ounces, 1 cup) 2 tablespoons of cognac. Mix the sugar and the water in a small saucepan—the smaller the better so the fruits get fully submerged. Gently heat the sugar and …
From chefiso.com


OLD-TIMEY JAPANESE FRUIT CAKE - RECIPE | COOKS.COM
OLD-TIMEY JAPANESE FRUIT CAKE 1 c. butter 2 c. sugar 4 eggs 1 tsp. baking powder 3 1/2 c. cake flour 1 c. milk 1 tsp. each - cinnamon, allspice, cloves 1 box raisins 1 c. nuts (optional) - in dark layers only Cream butter and sugar; add eggs and beat until light color.
From cooks.com


JAPANESE FRUIT CAKE FROSTING RECIPE - RECIPES.NET
Bring the remaining 1 cup of water to a boil in a medium saucepan. Stir in sugar, lemon rind and lemon juice. Return to a boil, and cook to softball stage (236 degrees F), stirring often. Gradually stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in coconut.
From recipes.net


JAPANESE FRUITCAKE RECIPE | RECIPELAND
Bake at 350℉ (180℃) F for 20 to 25 minutes or until cake tests done . Cool in pan for 20 minutes; remove from pans and cool completely on wire racks. Prick layers at 2-inch intervals with a wooden pick. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer.
From recipeland.com


JAPANESE FRUIT SANDWICH (FRUIT SANDO) フルーツサンド • JUST ONE …
Put the whipped cream to fill in any gap between fruits. Put the second slices of sandwich bread over the fruits, facing the whipped cream side down. Prepare plastic wrap, large enough to wrap the sandwich tightly from all four sides. Remember, don’t change the orientation of the sandwich.
From justonecookbook.com


AMAZING 5 SERVING SUGGESTIONS OF JAPANESE FRUIT CAKE RECIPE
1. Japanese Fruit Cake Mini-Cake. This Japanese fruit cake mini-cake is a wonderful way to enjoy this yummy recipe without any hassle. Have it with a scoop of ice cream or as a quick snack. 2. Black Sesame Fruit Cake with Cherry Jam. Fruit cake is one of the most popular desserts amongst Japanese kids, and so Japanese fruit cake with cherry is ...
From skteamrecipes.com


JAPANESE FRUITCAKE RECIPE | CDKITCHEN.COM
Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and spices; add to creamed mixture alternately with milk; beat well after each addition. Add fruits and nuts; mix well. Pour batter into 4 greased and floured 9" cake pans. Bake at 325 degrees F for 25 to 30 minutes or until cake tests done. Cool completely.
From cdkitchen.com


JAPANESE FRUIT CAKE RECIPES ALL YOU NEED IS FOOD
OLD-TIMEY JAPANESE FRUIT CAKE - RECIPE | COOKS.COM Cream butter and sugar; add eggs and beat until light color. Add baking powder to flour, add flour mixture to butter mixture alternately with milk. Divide batter in half. Use one half to make two 9 inch layers.
From stevehacks.com


RECIPE FOR JAPANESE FRUIT CAKE - MY EASY RECIPES
Title: Japanese Fruit Cake Category: Fruitcakes Instructions: Japanese Fruit Cake. 2 1/2 cups granulated sugar 1 cup butter 6 eggs (save 2 whites for icing) 4 cups cake flour (after sifting) 4 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract 1 cup milk or 1 cup buttermilk plus 1 teaspoon baking soda 1 (8 ounce) box seeded ...
From myeasyrecipes.net


JAPANESE FRUIT CAKE RECIPE - MARCIA KIESEL | FOOD & WINE
Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat …
From foodandwine.com


JAPANESE FRUITCAKE | SOUTHERN LIVING - YOUTUBE
This Japanese Fruitcake, published in the November, 1990, issue of Southern Living, quickly became a reader favorite. Many love the cake because it does not ...
From youtube.com


JAPANESE FRUIT CAKE II - ASIAN RECIPES - FOODDIEZ.COM
Japanese Fruit Cake II is a vegetarian recipe with 4 servings. One serving contains 1554 calories, 19g of protein, and 87g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe is typical of Japanese cuisine. It is perfect for Christmas. It works well as a dessert. A mixture of water, ground cloves ...
From fooddiez.com


JAPANESE FRUIT CAKE RECIPE | MYRECIPES
Directions Instructions Checklist Step 1 MAKE THE CAKE: Preheat the oven to 350°. Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at high speed until light and fluffy, about 5 minutes.
From myrecipes.com


JAPANESE CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
Pour into 2 well-buttered& floured 9" round cake pans. Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean. Cool in pans 10 minutes, remove& cool completely on racks.
From stevehacks.com


TOP 44 HOMEMADE FRUIT CAKE RECIPE-RECIPES
Quick and Easy Fruit Cake Recipe - Food.com . 5 days ago food.com Show details . Nov 05, 2009 · Preheat the over to 350F (180C). Butter an 8x8 baking dish. In a big bowl whisk together the eggs and the sugar just until it all comes together, about 30 seconds, no more.
From mcswe.tibet.org


RECIPE FOR JAPANESE FRUIT CAKE - MY EASY RECIPES
Pour one-third of batter into a greased and floured 9-inch round cake pan. Stir cinnamon and next 3 ingredients into remaining batter; pour into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
From myeasyrecipes.net


JAPANESE FRUIT CAKE RECIPE PAULA DEEN - ALL INFORMATION ABOUT …
Japanese Fruitcake Recipe | Allrecipes bestwww.allrecipes.com 2 cups white sugar. 1 ½ cups hot water. 4 teaspoons all-purpose flour. 1 lemon -- peeled, seeded and minced. 2 large orange, peeled, sectioned, and cut into bite-size. 1 pound flaked coconut. 1 cup pecan halves. 1 cup maraschino cherries, halved. Add all ingredients to shopping list.
From therecipes.info


JAPANESE FRUITCAKE RECIPE | MYRECIPES
Spoon into remaining prepared cake pans. Bake at 325° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Coconut Filling between layers of cooled cake: spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans.
From myrecipes.com


JAPANESE FRUIT ROLL CAKE RECIPE ~ CREATIVE SOUTHERN HOME
My best tip for a successful roll cake is to cool it for 5 minutes and then gently roll it up in a clean kitchen towel dusted with powdered sugar. Then let it cool completely rolled up. This makes it where it won’t crumble and fall apart. It is pliable when the cake is still warm and then learns to hold that shape as it cools.
From creativesouthernhome.com


JAPANESE STRAWBERRY SHORTCAKE 苺のショートケーキ • JUST ONE …
Whip the cream again at the edge of the bowl. Transfer the whipped cream to the top of the strawberry layer. Spread just enough cream to cover the strawberries; do not add too much. Place the top layer of the sponge cake over the bottom layer. Brush the syrup on the top and sides of the sponge cake.
From justonecookbook.com


JAPANESE FRUIT CAKE - ASIAN RECIPES - FOODDIEZ.COM
Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at high speed until light and fluffy, about 5 minutes.
From fooddiez.com


JAPANESE FRUITCAKE RECIPE - GRIT
To make cake: In small bowl, dust raisins and nuts with a little all-purpose flour; set aside. In large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. (Be sure the eggs are at room temperature.) In another bowl, sift together flour and spices. Add alternately with buttermilk to creamed mixture.
From grit.com


11 JAPANESE CHRISTMAS CAKE RECIPES THAT WILL BE THE STAR OF THE …
Another Japanese Christmas cake recipe is the Japanese fruitcake. Quite a bit of a divergence from the traditional Japanese perfect sponge cake, but oh, the flavors this one includes are unique! This version is a spice cake with raisins boasting a coconut and orange filling, giving this cake a tropical flare. Place the cake in three well-greased 8” pans with parchment paper, then …
From cookingchew.com


JAPANESE FRUIT CAKE, BEST OLD FASHIONED RECIPES - YOUTUBE
Oh y'all, this Japanese Fruit Cake recipe is impressive on the table! All from scratch Japanese Fruit Cake will catch everyones attention. And this homemade...
From youtube.com


LAYER CAKES | FRUIT CAKE, JAPANESE FRUIT CAKE RECIPE, CAKE RECIPES
Jun 18, 2013 - Layer cake recipes include double-chocolate layer cake and a towering coconut layer cake. Plus more layer cake recipes.
From pinterest.com


Related Search