Japanese Fruit Cake Ii Recipes

NANA'S 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.

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.

JAPANESE FRUIT CAKE MY MOM USED TO MAKE

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.

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.