Japanese Fruit Cake(This Recipe Makes Six Thin Layers!) Recipe

Name: Japanese Fruit Cake(This Recipe Makes Six Thin Layers!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter (2 sticks); 2 c. sugar; 3 c. flour; 1 c. milk; 4 eggs; 1 tsp. baking powder; 1 c. raisins, chopped fine; 1 c. mixed nuts, chopped; 1 tsp. cloves; 1 tsp. cinnamon

Servings: persons

1
Cream butter and sugar.
2
Add eggs, one at a time.
3
Add milk, flour and baking powder.
4
Set aside 1/2 the batter.
5
Take the other half batter and bake 3 layers (8 or 9-inch round pans) at 350u00b0 for approximately 20 to 25 minutes.
6
(Watch - ovens vary!!)
7
Add the raisins, nuts, cloves and cinnamon to the set aside batter.
8
Bake these 3 layers the same way as others.

1734

kcal

Calories

Fat

263

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 c. butter (2 sticks), 2 c. sugar, 3 c. flour, 1 c. milk, and more.

Yes, Japanese Fruit Cake(This Recipe Makes Six Thin Layers!) 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(This Recipe Makes Six Thin Layers!)

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