Best 4 Nanas Japanese Fruitcake Recipes
**Nanas, Japanese Fruitcake: A Taste of Tradition and Indulgence**
Nanas are traditional Japanese fruitcakes that offer a delightful blend of sweet, tangy, and aromatic flavors. These festive cakes are often served during Christmas and other special occasions, embodying the spirit of celebration and togetherness. Nanas are characterized by their moist and dense texture, studded with an array of colorful candied fruits, nuts, and citrus zest. Each bite reveals a symphony of flavors and textures, making them a beloved treat among people of all ages. This article delves into the art of crafting Nanas, presenting two delectable recipes: a classic Nanas recipe and a unique Matcha Nanas recipe that infuses the traditional cake with the vibrant flavor of matcha green tea. Both recipes provide step-by-step instructions, ensuring that bakers of all skill levels can create these exquisite cakes in the comfort of their own kitchens.
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
JAPANESE FRUIT CAKE II
My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.
Provided by Pat K.
Categories Desserts Cakes Fruitcake Recipes
Time 1h40m
Yield 48
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
- Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
- In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
- Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
- To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
- Assemble cake with filling between layers, and ending with filling on top.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 34 g, Cholesterol 36.2 mg, Fat 8.2 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 86 mg, Sugar 24.1 g
NANA'S FRUITCAKE
Make and share this Nana's Fruitcake recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- put sultannas in a saucepan, cover with water and boil.
- beet eggs, add sugar.
- cut butter and add to eggs and sugar.
- strain sultannas, add to egg mixture and stir.
- add flour, baking powder and salt.
- bake for 1 1/4 - 1 1/2 hours at 350 degrees.
- add essence if wanted.
- check at 1 hour.
Nutrition Facts : Calories 722.2, Fat 25.6, SaturatedFat 15.3, Cholesterol 140.3, Sodium 262.1, Carbohydrate 120.4, Fiber 3.4, Sugar 76.3, Protein 8.9
JAPANESE FRUIT CAKE MY MOM USED TO MAKE
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.
Provided by Jenny Grindele
Categories Dessert
Time 1h10m
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, Fat 19, SaturatedFat 11, Cholesterol 149.3, Sodium 217.9, Carbohydrate 103.5, Fiber 1.8, Sugar 70.1, Protein 8.2
Tips:
- Mise en Place: Before you begin baking, make sure you have all of the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use Fresh Ingredients: The quality of your ingredients will have a big impact on the final product. Use fresh, high-quality fruits, nuts, and spices for the best flavor.
- Don't Overmix: Overmixing can result in a tough, dense fruitcake. Mix the batter just until the ingredients are combined.
- Bake at a Low Temperature: Fruitcake is best baked at a low temperature (around 300°F) for a long period of time. This will help to prevent the cake from drying out.
- Wrap the Cake: Once the cake is baked, wrap it tightly in plastic wrap or aluminum foil. This will help to keep the cake moist and prevent it from drying out.
- Age the Cake: Fruitcake improves in flavor over time. If you can, let the cake age for at least a week before serving. This will allow the flavors to develop and mellow.
Conclusion:
Nanas Japanese Fruitcake is a delicious and festive treat that is perfect for any occasion. With its moist texture, rich flavor, and beautiful presentation, this cake is sure to impress your friends and family. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
