Japanese Fruit Cake My Mom Used To Make Recipe

Name: Japanese Fruit Cake My Mom Used To Make
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CAKE; 1 cup butter, softened; 1 3/4 cups granulated sugar; 6 eggs; 3 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 cup milk; 1 teaspoon vanilla extract; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1 cup golden raisin; pecan halves (to garnish); LEMON-COCONUT FROSTING; 2 tablespoons cornstarch; 1 1/2 cups water; 2 cups granulated sugar; 1 1/2 tablespoons grated fresh lemon rind; 4 tablespoons lemon juice; 1 medium coconut, grated (3 1/2 cups)

Servings: persons

FOR CAKE
1 cup butter, softened
1 3/4 cups granulated sugar
6 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup golden raisin
pecan halves (to garnish)
LEMON-COCONUT FROSTING
2 tablespoons cornstarch
1 1/2 cups water
2 cups granulated sugar
1 1/2 tablespoons grated fresh lemon rind
4 tablespoons lemon juice
1 medium coconut, grated (3 1/2 cups)

1
["TO MAKE CAKE: Cream butter.", "Gradually add sugar beating w/mixer on medium speed.", "Add eggs 1 at a time, beating well after each addition.", "Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.", "Stir in vanilla extract.", "Pour 1/3 of batter into well buttered& floured 9"" round cake pan.", "Stir cinnamon& next 3 ingredients into the remaining batter.", "Pour into 2 well-buttered& floured 9"" round cake pans.", "Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.", "Cool in pans 10 minutes, remove& cool completely on racks.", "Spread frosting between layers, on top& sides.", "Stack white layer between the 2 spiced layers.", "Garnish with pecan halves.", "FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.", "Bring remaining 1 cup water to boiling in medium saucepan.", "Stir in the sugar, rind& juice.", "Return to a boil.", "Cook to soft ball stage (236 degrees F), stirring often.", "Gradually add to cornstarch mixture& continue.", "stirring.", "Cook over medium heat, stirring constantly, until thick& bubbly.", "Remove from heat, stir in coconut.", "Cool.", "Stir frosting before spreading on cake."]

1812

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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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: FOR CAKE, 1 cup butter, softened, 1 3/4 cups granulated sugar, 6 eggs, and more.

Yes, Japanese Fruit Cake My Mom Used To Make 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.

That's it — enjoy your meal!

Japanese Fruit Cake My Mom Used To Make

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions