JAPANESE FRUIT CAKE RECIPES
JAPANESE FRUIT CAKE MY MOM USED TO MAKE RECIPE - FOOD.COM
I have no idea where the name "Japanese Fruit Cake" originated from but this is very North American. A bit of trouble & expensive to make but your family & guests will rave over the taste for it is nothing like the traditional fruit cake usually served at Christmas time. It has been in our family for years & a holiday tradition for as long as I can remember. Serve small portions as it is very rich.
Total Time 1 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE CAKE: Cream butter.
- Gradually add sugar beating w/mixer on medium speed.
- Add eggs 1 at a time, beating well after each addition.
- Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
- Stir in vanilla extract.
- Pour 1/3 of batter into well buttered& floured 9" round cake pan.
- Stir cinnamon& next 3 ingredients into the remaining batter.
- Pour into 2 well-buttered& floured 9" round cake pans.
- Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
- Cool in pans 10 minutes, remove& cool completely on racks.
- Spread frosting between layers, on top& sides.
- Stack white layer between the 2 spiced layers.
- Garnish with pecan halves.
- FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
- Bring remaining 1 cup water to boiling in medium saucepan.
- Stir in the sugar, rind& juice.
- Return to a boil.
- Cook to soft ball stage (236 degrees F), stirring often.
- Gradually add to cornstarch mixture& continue.
- stirring.
- Cook over medium heat, stirring constantly, until thick& bubbly.
- Remove from heat, stir in coconut.
- Cool.
- Stir frosting before spreading on cake.
Nutrition Facts : Calories 606, FatContent 19, SaturatedFatContent 11, CholesterolContent 149.3, SodiumContent 217.9, CarbohydrateContent 103.5, FiberContent 1.8, SugarContent 70.1, ProteinContent 8.2
JAPANESE FRUITCAKE : TASTE OF SOUTHERN
Follow our complete, step-by-step, photo illustrated instructions to make this Southern favorite known as a Japanese Fruitcake. This old fashioned Christmas cake contains raisins in a spice flavored cake with a coconut and orange filling.
Provided by Steve Gordon
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Place the sugar in a large mixing bowl.
- Add the butter.
- Cream butter and sugar together until smooth, about 8 minutes with an electric mixer.
- Add eggs, one at a time, mixing together just until combined.
- Sift the flour. Measure out 4 level cups of sifted flour.
- Add about 2 tablespoons of the flour to the raisins, toss until coated. Set aside.
- Alternate adding flour and milk.
- Start with flour and end with flour, mixing after each addition just until incorporated into batter.
- Add the cocoa.
- Add the allspice.
- Add the cinnamon.
- Add the vanilla extract.
- Mix again, until spices and flavoring are just incorporated. Scrape down sides of bowl as needed.
- Fold the raisins into the batter.
- Grease and flour three 8 inch baking pans.
- Divide the batter evenly between the three pans. Tap lightly on counter to release air bubbles.
- Bake at 350F degrees until done. Test with a toothpick for doneness.
- Remove pans when done, place on wire rack to cool.
- Prepare the filling
- Assemble the cake
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