Japanese Fruit Cake Recipe

Name: Japanese Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eggless Cake; 2 cups sugar; 2 cups buttermilk; 1 cup nuts; 2 teaspoons cloves; 2 teaspoons allspice; 2 teaspoons nutmeg; 2 teaspoons cinnamon; 2 teaspoons baking soda; 1/2 cup shortening; 4 cups plain flour; 1 box seeded raisins; Japanese Fruit Cake Filling; 2 boxes coconut; 2 1/2 cups sugar; 1 1/2 cups hot water; 2 tablespoons flour; 2 lemons (rind grated and juiced)

Servings: persons

Eggless Cake
2 cups sugar
2 cups buttermilk
1 cup nuts
2 teaspoons cloves
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 cup shortening
4 cups plain flour
1 box seeded raisins
Japanese Fruit Cake Filling
2 boxes coconut
2 1/2 cups sugar
1 1/2 cups hot water
2 tablespoons flour
2 lemons (rind grated and juiced)

1
Eggless Cake: Put sugar in mixing bowl.
2
Add spices then buttermilk slowly mixing together.
3
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
4
Blend thoroughly.
5
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
6
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
7
Put between cake layers.

2169

kcal

Calories

Fat

330

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 18 ingredients. The key ingredients include: Eggless Cake, 2 cups sugar, 2 cups buttermilk, 1 cup nuts, 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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