Japanese Fruitcake with Filling Recipe

Name: Japanese Fruitcake with Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter t room temperature; 2 cups sugar; 4 large eggs; 3 cups flour, all-purpose; 1/2 teaspoon salt; 3 teaspoons baking powder; 1 cup milk; 1 tablespoon orange zest rated; 1 teaspoon vanilla extract; 1 teaspoon allspice; 1 teaspoon ginger; 1/2 cup raisins, seedless; 1/2 cup pecans chopped; 1 tablespoon flour, all-purpose; 1 1/2 cups coconut grated; 2 tablespoons flour, all-purpose; 3 each lemons juiced; 1 cup sugar; 1 can pineapple; 2 each egg yolks; 1/2 cup pecans chopped

Servings: persons

1 cup butter t room temperature
2 cups sugar
4 large eggs
3 cups flour, all-purpose
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk
1 tablespoon orange zest rated
1 teaspoon vanilla extract
1 teaspoon allspice
1 teaspoon ginger
1/2 cup raisins, seedless
1/2 cup pecans chopped
1 tablespoon flour, all-purpose
1 1/2 cups coconut grated
2 tablespoons flour, all-purpose
3 each lemons juiced
1 cup sugar
1 can pineapple
2 each egg yolks
1/2 cup pecans chopped

1
Preheat oven to 350F (180C).
2
Grease and flour 3 9-inch layer cake pans.
3
Cream butter and sugar with electric mixer until soft and fluffy.
4
Beat eggs until light and add to butter-sugar mixture.
5
Sift flour, salt, and baking powder together and add alternately to batter with milk.
6
Stir in vanilla and orange rind; beat well.
7
Spread 23 of the batter into 2 of the 3 prepared pans.
8
Add allspice and ginger to remaining batter.
9
Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well.
10
Spread spiced batter into remaining third pan.
11
Bake layers at 350F (180C).for 30 minutes, or until cake tests down and sides shrink from pan.
12
Invert on wire rack and allow to cool.
13
When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly.
14
Cover top and side of cake with the coconut.
15
Decorate with red and green candied cherries in a wreath design if desired.

1878

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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 butter t room temperature, 2 cups sugar, 4 large eggs, 3 cups flour, all-purpose, and more.

Yes, Japanese Fruitcake with Filling 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.

That's it — enjoy your meal!

Japanese Fruitcake with Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions