Japanese Fruit Cake Recipe

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

Servings: persons

3 1/2 c. sifted flour
1/4 tsp. salt
3 tsp. baking powder
1 c. shortening
2 c. sugar
4 eggs
1 tsp. vanilla
1 c. milk
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. allspice
1 c. raisins
1 c. chopped pecans

1
Sift together flour, salt and baking powder.
2
Set aside.
3
Work with spoon the shortening until soft.
4
Add sugar gradually, mixing well after each addition!
5
Beat until light and fluffy.
6
Add eggs, one at a time.
7
Beat well after each addition.
8
Add vanilla.
9
Beat well.
10
Add dry ingredients alternately with milk.
11
Beat well after each addition.
12
Pour 1/3 of batter into one layer pan.
13
Set side. To remaining batter, add cinnamon, ground cloves and allspice. Beat well.
14
Fold in raisins and chopped pecans.
15
Mix well.
16
Turn batter into two remaining pans.
17
Bake 3 layers in 375u00b0 oven, about 35 minutes.

1833

kcal

Calories

Fat

295

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 13 ingredients. The key ingredients include: 3 1/2 c. sifted flour, 1/4 tsp. salt, 3 tsp. baking powder, 1 c. shortening, 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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