Japanese Fruit Cake Recipe

Name: Japanese Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 3 c. self-rising flour; 3 tsp. baking powder; 1 c. butter; 6 eggs; 1 tsp. allspice; 1 tsp. cinnamon; 1 c. milk; 1 1/2 c. dates; 1 1/2 c. candied cherries; 1 c. pecans; 1 c. black walnuts; 1 c. raisins, chopped or cut; 1 coconut, grated (frozen coconut may be used)

Servings: persons

2 c. sugar
3 c. self-rising flour
3 tsp. baking powder
1 c. butter
6 eggs
1 tsp. allspice
1 tsp. cinnamon
1 c. milk
1 1/2 c. dates
1 1/2 c. candied cherries
1 c. pecans
1 c. black walnuts
1 c. raisins, chopped or cut
1 coconut, grated (frozen coconut may be used)

1
Cream butter; add sugar and mix well.
2
Add eggs and beat.
3
Mix flour, baking powder, spice and cinnamon together and sift. Reserve 1 cup flour mixture.
4
Add remaining flour mixture and milk to first mixture.
5
Add coconut.
6
Sprinkle 1 cup flour over remaining ingredients and add to first mixture.
7
Mix well.
8
Pour into greased and floured cake pans.
9
Bake at 350u00b0 until done. This will make 2 small or 1 large cake.

2615

kcal

Calories

149

Fat

282

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 14 ingredients. The key ingredients include: 2 c. sugar, 3 c. self-rising flour, 3 tsp. baking powder, 1 c. butter, 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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