The best delicious Japanese Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Japanese Fruitcake recipe today!
Hello my friends, this Japanese Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Japanese Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Japanese Fruitcake.
What Makes This Japanese Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Japanese Fruitcake.
Ready to make this Japanese Fruitcake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
–CAKE–
1 c Butter
2 c Sugar
4 Eggs
3 c Flour; all-purpose, sifted
2 ts Baking powder
1 c Milk
1 ts Vanilla extract
1 ts Ground cloves
1 ts Ground cinnamon
1/2 c Raisins
1/2 c Pecans; chopped
Pecan halves for garnish
FILLING/FROSTING
2 1/2 c Sugar
3 tb Flour; all-purpose
1/2 ts Salt
1 c Water; boiling
1 1/2 tb Lemon zest; grated
1/4 c Lemon juice; fresh
4 1/2 c Coconut; grated
For cake: Grease and flour four 9- inch round cake pans.
Cream butter; gradually add sugar, beating well at medium speed with an
electric mixer. Add eggs one at a time; beat well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with
milk, beginning and ending with fbur mixture. Mix after each addition. Stir
in vanilla.
Divide batter in half; stir spices, raisins and pecans into one half. Pour
plain batter into 2 of the cake pans and spiced baUer into the other 2
pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done .
Cool in pan for 20 minutes; remove from paos and cool completely on wire
racks.
Prick layers at 2-inch intervals with a wooden pick. Spread
frosting/filling between layers and on top and sides of cake, stacking
layers with a light layer on top of each spice layer. Garnish with pecan
halves, if desired.
For filling/frosting: Combine sugar and flour in medium saucepan; stir in
remaining ingredients. Bring to a boil over medium heat, stirring
constantly.
Cook for 5 minutes or until thickened, stirring constantly; cool mixture
completely before filling and spreading on cake.
Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams
carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38
percent of calories from fat .
** Fort Worth Star Telegram — Food section — 29 November 1995 **
From
Yields
12 Servings
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