Japanese Fruit Cake Recipe

Name: Japanese Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine, softened; 4 large eggs; 1 c. milk; 1 tsp. vanilla; 1 tsp. ground cloves; 1/2 c. chopped pecans; 2 c. sugar; 3 c. plain flour; 2 tsp. baking powder; 1 tsp. cinnamon; 1/2 c. raisins

Servings: persons

1 c. margarine, softened
4 large eggs
1 c. milk
1 tsp. vanilla
1 tsp. ground cloves
1/2 c. chopped pecans
2 c. sugar
3 c. plain flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 c. raisins

1
Beat butter at medium speed with an electric mixer until creamy.
2
Gradually add sugar, beating well.
3
Add eggs, one at a time, beating after each addition.
4
Combine flour and baking powder.
5
Add to butter mixture alternately with milk, beginning and ending with flour mixture.
6
Mix after each addition.
7
Stir in vanilla.
8
Divide batter in half.
9
Stir spices, raisins and pecans into one part.
10
Pour plain mixture into 2 greased and floured 9-inch round cake pans.
11
Pour spice batter into 2 (9-inch) greased and floured pans.
12
Bake at 350u00b0 for 20 to 25 minutes or until toothpick comes out clean.
13
Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on wire rack.
14
Prick cake layers at 1-inch intervals with toothpick.
15
Spread frosting on layers, starting with spice layers, ending with plain layers. Cover top and sides with frosting.

1516

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. margarine, softened, 4 large eggs, 1 c. milk, 1 tsp. vanilla, and more.

Yes, Japanese Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese Fruit Cake

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