Japanese Fruit Cake

2h
Prep Time
2h
Cook Time
4h
Ready In

Recipe: #20685

August 26, 2015



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Original is 10 servings

Nutritional

  • Serving Size: 1 (510.7 g)
  • Calories 1416.1
  • Total Fat - 77.7 g
  • Saturated Fat - 36.7 g
  • Cholesterol - 1633.4 mg
  • Sodium - 418.4 mg
  • Total Carbohydrate - 155.8 g
  • Dietary Fiber - 8.1 g
  • Sugars - 105.6 g
  • Protein - 32.1 g
  • Calcium - 417 mg
  • Iron - 6.8 mg
  • Vitamin C - 25.7 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.

Step 4

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


Step 5

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.

Step 6

Assemble cake with filling between layers, and ending with filling on top.

Tips


No special items needed.

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