Japanese Hotcake With Figs Berries Recipe 375

JAPANESE HOTCAKE WITH FIGS & BERRIES RECIPE - (3.7/5)

Steps:

• 1. Mix all dry ingredients in a large mixing bowl. Combine wet ingredients in another bowl and stir well. 2. Form a well in the center of the dry mixture. Pour wet mixture into the well. Using a balloon whisk, stir till just combined. Do not over-stir! 3. Based on the size of your ring mold (we used a 6.5 cm diameter & 3 cm height ring mold), measure and cut out a few strips of baking sheet. Spray the inner side of the mold with oil and line with the strips. Lightly oil the frying pan with canola spray and place the prepared ring mold on the pan. Scoop batter into the mold, leaving a rough 1 cm gap from the top. The batter will rise slightly during cooking. 4. Allow it to cook for a few minutes each side until cooked through, then carefully remove the ring mold. Peel baking sheet off the pancake. 5. Eat pancakes with assorted fruits and maple syrup.

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.

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 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.

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 I

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.