Japanese Fruit Cake – a delicious recipe with eggs, flour, butter, milk, vanilla, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream sugar and butter. Add eggs. Mix well. Add milk and vanilla. Combine with flour, then nuts and fruits. Divide mixture into 2 parts. Cook first half parts in 2 round cake pans. While the layers are cooking, mix other half mixture with the cocoa and pumpkin spice. Pour this mixture into 2 cake pans and bake. Best let to set for a couple of days before adding topping mixture. Bring to a boil and let boil for 4 minutes the coconut, sugar and water. Start with a chocolate layer and spread some of topping. Then top with white layer and top with topping until all 4 layers have been used and topping spread. This makes a tall cake. Decorate with pecan halves and red and green cherries. Bake at 350u00b0 for 35 minutes per layer or until done.
1483
kcal
Calories
47
g
Fat
239
g
Carbs
33
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 eggs, 3 c. flour, 1 1/2 sticks butter, 3/4 c. milk, 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.
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