Japanese Fruit Cake Ii Recipe

Name: Japanese Fruit Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 2 cups sugar; 6 egg yolks; 3 cups all-purpose flour; 4 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground cloves; 1 cup milk; 2 cups raisins; 2 cups flaked coconut; 1 cup chopped pecans; 6 egg whites; 2 cups sugar; 1/4 cup all-purpose flour; 1 1/2 cups water; 2 lemons, peeled and seeded; 2 oranges, peeled and seeded; 2 cups flaked coconut

Servings: persons

1 cup butter
2 cups sugar
6 egg yolks
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup milk
2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
6 egg whites
2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups water
2 lemons, peeled and seeded
2 oranges, peeled and seeded
2 cups flaked coconut

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
2
Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
3
In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
4
Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
5
To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
6
Assemble cake with filling between layers, and ending with filling on top.

2239

kcal

Calories

Fat

300

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 19 ingredients. The key ingredients include: 1 cup butter, 2 cups sugar, 6 egg yolks, 3 cups all-purpose flour, and more.

Yes, Japanese Fruit Cake Ii 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 Ii

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