Japanese Fruitcake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound unsalted butter, at room temperature, plus butter for greasing pans
- 3â…“cups all-purpose flour, plus flour for dusting pans
- 2cups sugar
- 4large or 5 small eggs
- 1½teaspoons baking powder
- Âľcup plus 2 tablespoons milk
- 1teaspoon pure vanilla extract
- 1teaspoon ground allspice
- 1teaspoon ground cinnamon
- Âľteaspoon ground cloves
- Âľcup dark raisins
- Âľcup pecans
- 1½cups water
- ÂĽcup freshly squeezed lemon juice
- 1teaspoon grated lemon rind
- 3cups grated fresh or canned coconut
- 2cups sugar
- 2tablespoons cornstarch
Cake Layers
Filling and Frosting
Nutritional analysis per serving (12 servings)
706 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 109 grams carbohydrates; 4 grams dietary fiber; 75 grams sugars; 8 grams protein; 83 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Butter insides of 2 9-inch layer cake pans. Sprinkle with flour and shake out excess.
- Step 3
Cream together sugar and ½ pound of butter in mixing bowl until fluffy. Add eggs, one at a time, beating well after each addition.
- Step 4
Sift together 3â…“ cups flour and baking powder and add mixture to batter alternately with milk and vanilla.
- Step 5
Spoon and scrape half batter into one of prepared pans and smooth over top with spatula. Set aside.
- Step 6
To remaining batter add allspice, cinnamon and cloves.
- Step 7
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.
- Step 8
Remove layers from oven and let cool on rack about 5 minutes. Turn cakes out onto rack and let stand until completely cool.
- Step 9
To prepare filling, combine 1 cup of water, lemon juice, lemon rind, 2 cups of coconut and sugar in saucepan. Bring to a boil.
- Step 10
Combine cornstarch with the remaining ½ 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.
- Step 11
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.
Private Notes