JAPANESE FRUIT CAKE II
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
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 MY MOM USED TO MAKE
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
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 FRUIT CAKE I
Great for Christmas!
Provided by Cathy Brisco
Categories Desserts Cakes Spice Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 20
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
JAPANESE FRUIT CAKE
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
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 FRUITCAKE
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
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JAPANESE FRUITCAKE WITH LEMON-COCONUT FROSTING RECIPE
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- 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.
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