Japanese Fruitcake Recipe

Name: Japanese Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 pound raisins; 1 cup butter; 2 cups white sugar; 6 eggs, separated; 3 cups all-purpose flour; 4 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1 cup milk; 1 cup flaked coconut; 1 cup chopped pecans; 2 cups white sugar; 1 1/2 cups hot water; 4 teaspoons all-purpose flour; 1 lemon -- peeled, seeded and minced; 2 large orange, peeled, sectioned, and cut into bite-size; 1 pound flaked coconut; 1 cup pecan halves; 1 cup maraschino cherries, halved

Servings: persons

1 cup all-purpose flour
1 pound raisins
1 cup butter
2 cups white sugar
6 eggs, separated
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup milk
1 cup flaked coconut
1 cup chopped pecans
2 cups white sugar
1 1/2 cups hot water
4 teaspoons all-purpose flour
1 lemon -- peeled, seeded and minced
2 large orange, peeled, sectioned, and cut into bite-size
1 pound flaked coconut
1 cup pecan halves
1 cup maraschino cherries, halved

1
Dedge the raisins in 1 cup flour.
2
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
3
Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
4
In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
5
In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
6
Bake for 25 minutes, or until done. Cool layers on wire racks.
7
In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.

2532

kcal

Calories

127

Fat

325

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 21 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 pound raisins, 1 cup butter, 2 cups white sugar, 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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