How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Japanese Fruit Cake?

You need 23 ingredients. The key ingredients include: CAKE:, 3 cups cake flour (not self-rising), 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Is Japanese Fruit Cake suitable as baking & desserts?

Yes, Japanese Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Japanese Fruit Cake?

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 Recipe

Name: Japanese Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; 3 cups cake flour (not self-rising); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 sticks ( 1/2 pound) unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 teaspoon pure vanilla extract; 1 cup buttermilk; 1/2 cup finely chopped walnuts; 3 tablespoons dried currants; 1 1/2 teaspoons cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; COCONUT FROSTING:; 2 cups shredded unsweetened coconut; 3 large egg whites, lightly beaten; 2 1/4 cups confectioners' sugar; 1/2 cup water; 1/2 teaspoon cream of tartar; 1 1/2 teaspoons pure vanilla extract; 3/4 teaspoon finely grated lemon zest

Japanese Fruit Cake

Eats Now Editorial Team · 2229 kcal · Baking & Desserts

1
MAKE THE CAKE: Preheat the oven to 350u00b0. Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at high speed until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, beating well after each addition.
2
Stir the vanilla into the buttermilk. Using a large rubber spatula, stir the dry ingredients into the batter in 2 batches, alternating with the butter-milk. Scrape half of the batter into 1 of the prepared cake pans and smooth the surface.
3
Fold the walnuts, currants, cinnamon, allspice and cloves into the remaining half of the cake batter. Scrape the spice batter into the second cake pan and smooth the surface. Bake the cakes in the middle of the oven for 35 minutes, or until a toothpick inserted in the center of each comes out clean. Transfer the cakes in their pans to wire racks and let cool for 15 minutes, then turn them out onto the racks and let cool completely. Leave the oven on.
4
MEANWHILE, MAKE THE COCONUT FROSTING: Spread the coconut on a large rimmed baking sheet and bake, stirring occasionally, until golden brown, about 8 minutes. Transfer to a plate and let cool.
5
In a medium saucepan, bring 1 inch of water to a simmer over moderate heat. In a medium stainless steel bowl, combine the egg whites with the confectioners' sugar, water and cream of tartar. Using clean beaters, beat at medium speed until blended. Set the bowl over the simmering water and beat at high speed until thick and fluffy, about 7 minutes. Remove the bowl from the pan and beat the vanilla and lemon zest into the frosting.
6
Using a serrated knife, halve each cake layer horizontally. Set 1 plain cake layer on a cake plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the toasted coconut over the frosting, then spoon 1/2 cup of the frosting around the edge and in the center of the cake. Top with a spice cake layer. Continue frosting and sprinkling with this and the remaining cake layers, alternating the plain and spice cakes. Spread the top of the cake with the remaining frosting and sprinkle with the remaining coconut. Cut into wedges and serve.
7
Make Ahead: The 2 uncut cake layers can be wrapped in plastic and stored overnight at room temperature. The frosted cake can be stored at room temperature for up to 4 hours.

Japanese Fruit Cake

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