Japanese Fruitcake 1 Recipe

Name: Japanese Fruitcake 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter; 2 c. sugar; 1 c. milk; 3 c. cake flour; 4 egg yolks; 3 tsp. baking powder; 1/4 tsp. salt; 1 tsp. vanilla; 4 egg whites, stiffly beaten; 1/4 lb. plus 1 c. raisins; 1 tsp. cinnamon; 1/4 tsp. cloves; 1 tsp. allspice; 1 c. dates or cherries; 1/2 c. candied cherries; 1 c. nuts; 2 dried figs; 1 Tbsp. orange peel; 1 Tbsp. lemon peel

Servings: persons

1 c. butter
2 c. sugar
1 c. milk
3 c. cake flour
4 egg yolks
3 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
4 egg whites, stiffly beaten
1/4 lb. plus 1 c. raisins
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. allspice
1 c. dates or cherries
1/2 c. candied cherries
1 c. nuts
2 dried figs
1 Tbsp. orange peel
1 Tbsp. lemon peel

1
Cream butter and sugar until fluffy.
2
Add egg yolks and beat until smooth.
3
Alternate milk and sifted dry ingredients.
4
Add vanilla; beat until very smooth.
5
Fold in stiffly beaten egg whites.
6
Divide batter into 2 parts.
7
Put 1/3 in one bowl and 2/3 in another.
8
To the 1/3 add cinnamon, cloves, allspice and 1/4 pound raisins.
9
Put batter into greased and floured 9-inch pans.

1885

kcal

Calories

Fat

266

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 c. butter, 2 c. sugar, 1 c. milk, 3 c. cake flour, and more.

Yes, Japanese Fruitcake 1 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 1

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