Japanese Fruit Cake Recipe

Name: Japanese Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 1/2 c. butter flavored Crisco; 2 c. sugar; 3 c. cake flour; 1 c. buttermilk; 5 eggs; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1 tsp. cinnamon; 1 tsp. allspice; 1/2 tsp. cloves; 1/2 lb. raisins chopped fine

Servings: persons

1/2 c. butter
1/2 c. butter flavored Crisco
2 c. sugar
3 c. cake flour
1 c. buttermilk
5 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1/2 lb. raisins chopped fine

1
Cream the butter, Crisco and sugar until light and fluffy. Add eggs, one at a time, beating after each egg.
2
Sift soda and baking powder with flour.
3
Add flour and buttermilk, alternating, beginning and ending with flour.
4
Add vanilla; don't overbeat. Divide batter into two parts.
5
Make 2 layers that are white. Into other part, add the cinnamon, allspice, cloves and raisins, chopped fine.
6
Lightly flour raisins.
7
Make 2 spice layers.
8
Bake at 350u00b0.

2162

kcal

Calories

112

Fat

261

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 12 ingredients. The key ingredients include: 1/2 c. butter, 1/2 c. butter flavored Crisco, 2 c. sugar, 3 c. cake flour, 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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