Japanese Fruit Cake Recipe

Name: Japanese Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 sticks butter; 2 c. sugar; 3 c. self-rising flour; 4 large eggs; 1 c. milk; 1 tsp. vanilla; FILLING:; juice of 2 lemons; 2 c. sugar; 3 Tbsp. flour; 1 lg egg; 1 c. water or coconut milk; 2 c grated coconut; 1 c. chopped pecans

Servings: persons

Cake:
2 sticks butter
2 c. sugar
3 c. self-rising flour
4 large eggs
1 c. milk
1 tsp. vanilla
FILLING:
juice of 2 lemons
2 c. sugar
3 Tbsp. flour
1 lg egg
1 c. water or coconut milk
2 c grated coconut
1 c. chopped pecans

1
Cream butter & sugar well. Add eggs 1 at a time, beating 1 min. after each one and 2 minutes after the last one. Add flour and milk alternately by thirds, beginning and ending with flour. Add vanilla & mix. Place 2/3 of batter in 2 cake pans, lightly greased & fitted with waxed paper, then greased and floured. Into rest of batter, add 1 tsp each of cinnamon and allspice. Mix well. Put this batter in 3rd prepared pan and bake at 335* for 15 minutes.
2
Filling:
3
Mix sugar & flour together. Mix lemon juice, water and egg into flour mixture. Cook til thickens over med. heat, stirring constantly. Remove & add coconut & pecans. Spread between layers, with spice layer in the middle.

2700

kcal

Calories

107

Fat

402

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 15 ingredients. The key ingredients include: Cake:, 2 sticks butter, 2 c. sugar, 3 c. self-rising 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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