Japanese Fruit Cake My Mom Used To Make Recipes

JAPANESE FRUIT CAKE II

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.

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 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:

• --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.