Japanese Fruit Cake Iii Recipe

Name: Japanese Fruit Cake Iii
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 cup buttermilk; 1 cup chopped raisins; 1 cup chopped walnuts; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1 (8 ounce) can crushed pineapple with juice; 2 cups flaked coconut; 2 1/2 cups white sugar; 2 tablespoons all-purpose flour; 2 tablespoons grated lemon zest; 2 lemons, juiced; 1 1/2 cups water

Servings: persons

1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 cup chopped raisins
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple with juice
2 cups flaked coconut
2 1/2 cups white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
2 lemons, juiced
1 1/2 cups water

1
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
2
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
3
Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4
In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.

2406

kcal

Calories

122

Fat

315

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 white sugar, 4 eggs, 1 cup buttermilk, and more.

Yes, Japanese Fruit Cake Iii 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 Iii

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