Japanese Fruit Cake My Mom Used to Make |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
1 cup butter, softened |
1 3/4 cups granulated sugar |
6 eggs |
3 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1 cup milk |
1 teaspoon vanilla extract |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1 cup golden raisin |
pecan halves (to garnish) |
2 tablespoons cornstarch |
1 1/2 cups water |
2 cups granulated sugar |
1 1/2 tablespoons grated fresh lemon rind |
4 tablespoons lemon juice |
1 medium coconut, grated (3 1/2 cups) |
Directions:
1. TO MAKE CAKE: Cream butter.
2. Gradually add sugar beating w/mixer on medium speed.
3. Add eggs 1 at a time, beating well after each addition.
4. Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
5. Stir in vanilla extract.
6. Pour 1/3 of batter into well buttered& floured 9 round cake pan.
7. Stir cinnamon& next 3 ingredients into the remaining batter.
8. Pour into 2 well-buttered& floured 9 round cake pans.
9. Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
10. Cool in pans 10 minutes, remove& cool completely on racks.
11. Spread frosting between layers, on top& sides.
12. Stack white layer between the 2 spiced layers.
13. Garnish with pecan halves.
14. FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
15. Bring remaining 1 cup water to boiling in medium saucepan.
16. Stir in the sugar, rind& juice.
17. Return to a boil.
18. Cook to soft ball stage (236 degrees F), stirring often.
19. Gradually add to cornstarch mixture& continue.
20. stirring.
21. Cook over medium heat, stirring constantly, until thick& bubbly.
22. Remove from heat, stir in coconut.
23. Cool.
24. Stir frosting before spreading on cake.
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