Japanese Fruit Cake Recipe

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Japanese Fruit Cake
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Ingredients
21
Count
Nutrition
12772
Calories
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Ingredients:

Directions:

  1. MAKE THE CAKE: Preheat the oven to 350°. Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at high speed until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, beating well after each addition.
  2. Stir the vanilla into the buttermilk. Using a large rubber spatula, stir the dry ingredients into the batter in 2 batches, alternating with the butter-milk. Scrape half of the batter into 1 of the prepared cake pans and smooth the surface.
  3. Fold the walnuts, currants, cinnamon, allspice and cloves into the remaining half of the cake batter. Scrape the spice batter into the second cake pan and smooth the surface. Bake the cakes in the middle of the oven for 35 minutes, or until a toothpick inserted in the center of each comes out clean. Transfer the cakes in their pans to wire racks and let cool for 15 minutes, then turn them out onto the racks and let cool completely. Leave the oven on.
  4. MEANWHILE, MAKE THE COCONUT FROSTING: Spread the coconut on a large rimmed baking sheet and bake, stirring occasionally, until golden brown, about 8 minutes. Transfer to a plate and let cool.
  5. In a medium saucepan, bring 1 inch of water to a simmer over moderate heat. In a medium stainless steel bowl, combine the egg whites with the confectioners' sugar, water and cream of tartar. Using clean beaters, beat at medium speed until blended. Set the bowl over the simmering water and beat at high speed until thick and fluffy, about 7 minutes. Remove the bowl from the pan and beat the vanilla and lemon zest into the frosting.
  6. Using a serrated knife, halve each cake layer horizontally. Set 1 plain cake layer on a cake plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the toasted coconut over the frosting, then spoon 1/2 cup of the frosting around the edge and in the center of the cake. Top with a spice cake layer. Continue frosting and sprinkling with this and the remaining cake layers, alternating the plain and spice cakes. Spread the top of the cake with the remaining frosting and sprinkle with the remaining coconut. Cut into wedges and serve.
  7. Make Ahead: The 2 uncut cake layers can be wrapped in plastic and stored overnight at room temperature. The frosted cake can be stored at room temperature for up to 4 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 12772.47 Kcal (53476 kJ)
Calories from fat 7704.14 Kcal
% Daily Value*
Total Fat 856.02g 1317%
Cholesterol 2721mg 907%
Sodium 2079.72mg 87%
Potassium 3613.28mg 77%
Total Carbs 1227.89g 409%
Sugars 863.84g 3455%
Dietary Fiber 31.52g 126%
Protein 107.34g 215%
Vitamin C 8.3mg 14%
Vitamin A 9.1mg 302%
Iron 39.8mg 221%
Calcium 1151.5mg 115%
Amount Per 100 g
Calories 412.41 Kcal (1727 kJ)
Calories from fat 248.76 Kcal
% Daily Value*
Total Fat 27.64g 1317%
Cholesterol 87.86mg 907%
Sodium 67.15mg 87%
Potassium 116.67mg 77%
Total Carbs 39.65g 409%
Sugars 27.89g 3455%
Dietary Fiber 1.02g 126%
Protein 3.47g 215%
Vitamin C 0.3mg 14%
Vitamin A 0.3mg 302%
Iron 1.3mg 221%
Calcium 37.2mg 115%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 326
    Points
  • 361
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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