Japanese Fruitcake Recipe

Name: Japanese Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or margarine, softened; 2 cups sugar; 4 eggs; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 cup milk; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground allspice; 3/4 cup chopped raisins; Chopped pecans

Servings: persons

1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
3/4 cup chopped raisins
Chopped pecans

1
Grease and flour four 8-inch round cake pans. Set aside.
2
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
4
Spoon one-half of batter into 2 prepared cake pans. Combine spices and raisins; stir into remaining batter. Spoon into remaining prepared cake pans. Bake at 325u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Coconut Filling between layers of cooled cake: spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans.

1307

kcal

Calories

Fat

175

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 11 ingredients. The key ingredients include: 1 cup butter or margarine, softened, 2 cups sugar, 4 eggs, 3 cups 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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