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 1 ts Vanilla extract
2 c Sugar 1 ts Ground cloves
4 Eggs 1 ts Ground cinnamon
3 c Flour; all-purpose, sifted 1/2 c Raisins
2 ts Baking powder 1/2 c Pecans; chopped
1 c Milk Pecan halves for garnish
-FILLING/FROSTING-
2 1/2 c Sugar 1 1/2 tb Lemon zest; grated
3 tb Flour; all-purpose 1/4 c Lemon juice; fresh
1/2 ts Salt 4 1/2 c Coconut; grated
1 c Water; boiling
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 **
Yields
12 servings
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