Japanese Fruitcake Recipe

Name: Japanese Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter, softened; 2 c. sugar; 4 eggs; 3 c. all-purpose flour; 1 c. milk; pecan halves (optional); 1 tsp. vanilla extract; 1 tsp. ground cloves; 1 tsp. cinnamon; 1/2 c. raisins; 1/2 c. chopped pecans; Japanese Fruitcake Frosting

Servings: persons

1 c. butter, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
1 c. milk
pecan halves (optional)
1 tsp. vanilla extract
1 tsp. ground cloves
1 tsp. cinnamon
1/2 c. raisins
1/2 c. chopped pecans
Japanese Fruitcake Frosting

1
Cream butter; gradually add sugar, beating well at medium speed.
2
Add eggs, one at a time; beat well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
3
Divide batter in 1/2; stir spices, raisins and pecans into one portion.
4
Pour plain batter into 2 greased and floured 9-inch cake pans and spiced batter into 2 greased and floured 9-inch cake pans.
5
Bake at 350u00b0 for 20 to 25 minutes or until pick inserted in center comes out clean.
6
Cool in pans 10 minutes; remove from pans and cool on wire racks.
7
Prick layers and spread layers, top and sides with Japanese Frosting, layers with a light layer on top of spice layer.

1943

kcal

Calories

Fat

267

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 12 ingredients. The key ingredients include: 1 c. butter, softened, 2 c. sugar, 4 eggs, 3 c. all-purpose flour, and more.

Yes, Japanese Fruitcake 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 Fruitcake

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