Japanese Fruit Cake-Mom'S Favorite Recipe

Name: Japanese Fruit Cake-Mom'S Favorite
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. butter; 3 eggs; 2 c. sugar; 1 c. blackberry jam; 1 c. Angel Flake coconut; 1 tsp. baking soda; 2 c. all-purpose flour; 1 c. steamed raisins; 1 c. black walnuts, cut into small pieces; 1 c. buttermilk

Servings: persons

1
Mix butter and sugar until creamy.
2
Add eggs, coconut, jam and walnuts.
3
Add steamed raisins last.
4
Then add baking soda to buttermilk.
5
Alternate milk with flour to batter.
6
Grease and flour 3 cake pans and divide into pans evenly.
7
Bate at 350u00b0 until done.
8
Turn out on racks with wax paper to cool.
9
Pick up each layer carefully.

2238

kcal

Calories

142

Fat

222

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 10 ingredients. The key ingredients include: 1/2 lb. butter, 3 eggs, 2 c. sugar, 1 c. blackberry jam, and more.

Yes, Japanese Fruit Cake-Mom'S Favorite 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-Mom'S Favorite

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