Japanese Fruit Cake Ii Recipes

JAPANESE FRUIT CAKE

Steps:

• 1. Cream together the shortening and sugar until fluffy. Beat in eggs one at a time
• 2. Sift together the flour, soda and salt. Stir into creamed mixture alternately with buttermilk and vanilla.
• 3. Pour 1/3 of the batter into one 9 inch greased and floured cake pan.
• 4. In the remaining batter stir in pecans, raisins, cinnamon, all-spice, mace and ground clove. Pour this mixture into 2 more greased and floured 9-inch cake pans.
• 5. Bake for 30 - 35 minutes at 350 degrees. Remove from oven and cool.
• 6. After the cake is cooled, put layers together with the Japanese cake filling with the thin layer in the middle - this is the layer without the nuts, raisins etc.
• 7. For the Filling Mix together the sugar, salt, and corn starch. Stir in the 3/4 cup pineapple syrup.
• 8. Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Boil for one minute.
• 9. Remove from heat. Blend in butter, grated orange rind, orange juice and lemon juice. COOL Stir in coconut, crushed pineapple and pecans. Spread between layers and top of cake. Makes enough filling for 3 layers.

JAPANESE FRUITCAKE

Steps:

• Cake:.
• Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
• Combine flour, and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.
• Divide batter in half, stir spices and raisins into one hals. Pour plain batter into 2 greased and floured 9 inch round cake pans; por spiced batter into 2 greased and floured 9 inch round cake pans.Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.
• Spread filling between layers. Spread frosting on top and sides of cake.
• Filling:.
• Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly.Cool completely, before spreading on cake. ( 3 1/3 cups).
• Frosting:.
• Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.
• Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).

JAPANESE FRUIT CAKE

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.

HOMEMADE JAPANESE FRUIT CAKE

Steps:

• 1. Plain and fruit layers: Use 1/2 batter for 1 plain layer-take the other 1/2 and mix with fruit batter. Pour into greased and floured cake pans-Bake at 350 degrees until done-approximately 25-30 minutes for plain layers. 30-40 minutes for the fruit layers-test with toothpicks.
• 2. Icing for cake: Cook over medium heat until thick. You can add coconut to the batter before spreading onto the layers. After cake has been totally iced, take coconut and put on outside of cake. Decorate with cherries or pecans. Makes a beautiful cake for the holidays.

JAPANESE FRUIT CAKE

Steps:

• --DARK LAYERS--.
• Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9" cake pans until done at 350 degrees. --.
• --WHITE LAYERS--.
• Mix and bake in layers, 9" pans at 350 degrees until done. --.
• --FILLING--.
• Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers.
• This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.