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Japanese Fruit Cake

5

0 min

Japanese Fruit Cake

Japanese Fruit Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

48 persons

Calories

211

Rating

5.00★ (5)

Cuisine

Japanese
Author: Victoria Buriak
My mother used to make one of these Japanese fruitcakes every Thanksgiving and Christmas. It is rich and full of bright flavors.

Ingredients

  • raisins: 2 cups
  • flaked coconut: 2 cups
  • pecans: 1 cup (chopped)
  • all-purpose flour: 3 cups (divided)
  • white sugar: 2 cups
  • butter: 1 cup
  • egg yolks: 6 piece
  • baking powder: 4 tsp
  • ground cinnamon: 2 tsp
  • nutmeg: 1 tsp
  • ground cloves: 1 tsp
  • milk: 1 cup
  • egg whites: 6 piece
  • white sugar: 2 cups
  • all-purpose flour: 0.25 cup
  • ½ cups water: 1 piece
  • oranges, peeled and: 2 piece (seeded)
  • lemons, peeled and: 2 piece (seeded)
  • flaked coconut: 2 cups

Metric Conversion

Stages of cooking

Japanese Fruit Cake Photo 21
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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.
    Japanese Fruit Cake Photo 2
  2. Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.
    Japanese Fruit Cake Photo 3
  3. Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Add flour mixture to egg mixture in batches, alternating with milk, beating briefly after each addition. Fold in raisin mixture until incorporated.
    Japanese Fruit Cake Photo 4
  4. Whip egg whites in a separate clean bowl to stiff peaks. Fold into batter until no streaks remain. Divide batter into the prepared cake pans.
    Japanese Fruit Cake Photo 5
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
    Japanese Fruit Cake Photo 6
  6. Make filling: Combine sugar and flour in a saucepan; add water and stir over medium heat until sugar is dissolved. Chop oranges and lemons into small pieces and add to water mixture in the saucepan. Bring to a boil and cook until thick, about 10 minutes. Stir in coconut and set aside to cool.
    Japanese Fruit Cake Photo 7
  7. Assemble cake with filling between cooled cake layers; end with filling on top.
    Japanese Fruit Cake Photo 8

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