Japanese Fruit Cake
Recipe: #20685
August 26, 2015
Categories: Desserts, Cakes, Christmas Oven Bake, Vegetarian, Kosher Dairy, more
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Ingredients
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.