Japanese Fruit Cake I Recipe

Name: Japanese Fruit Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 2 cups white sugar; 4 eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 1/2 cups chopped raisins; 3/4 cup chopped almonds; 4 tablespoons grated orange zest; 1 cup fresh orange juice; 4 cups flaked coconut; 2 cups white sugar; 1 cup boiling water; 1 teaspoon cornstarch; 1 recipe seven minute frosting (from recipe link)

Servings: persons

1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 1/2 cups chopped raisins
3/4 cup chopped almonds
4 tablespoons grated orange zest
1 cup fresh orange juice
4 cups flaked coconut
2 cups white sugar
1 cup boiling water
1 teaspoon cornstarch
1 recipe seven minute frosting (from recipe link)

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
2
Cream together butter, 2 cups sugar, eggs, and vanilla.
3
Sift together flour, baking powder, and salt. Add flour mixture alternately with milk into egg mixture. Divide batter into 3 parts. Fill two pans with plain batter. Add spices, raisins, and nuts into remaining batter, and pour batter into third pan.
4
Bake for 25 minutes, or until done. Cool layers on wire racks.
5
Mix together orange juice and rind, 2 cups coconut, 2 cups sugar, boiling water, and cornstarch in a 2 quart pan. Bring to a boil, and cook until mixture falls in lumps from a spoon. Put layers together with filling, placing spiced layer in the center. Ice cake with Seven Minute Frosting, and cover with remaining coconut.

2406

kcal

Calories

131

Fat

291

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 20 ingredients. The key ingredients include: 1 cup butter, 2 cups white sugar, 4 eggs, 1 teaspoon vanilla extract, and more.

Yes, Japanese Fruit Cake I 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 I

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