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
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Arjun Arjun darlami
[email protected]I didn't like the flavor of this cake.
SALIHU MUKTAR
[email protected]This cake is a bit dry.
Rodney Ricks
[email protected]I found the instructions a bit confusing.
Francois Nel
[email protected]This cake is a bit sweet for my taste.
Samidul Islam
[email protected]I would recommend using a good quality fruit for this cake.
Binayak Poudel
[email protected]This cake is a bit time-consuming to make, but it's worth it.
Miraj Khan
[email protected]I love the way this cake looks. It's so festive!
Ruwayda Khaliif
[email protected]This is a great recipe for a special occasion.
Toy Woy
[email protected]I've made this cake several times now and it always turns out perfect.
Sherene Codrington
[email protected]This cake is so easy to make. I love that I can use fresh or dried fruits.
My Acct
[email protected]I'm so glad I found this recipe. It's a new family favorite!
Jorgi-anne Jackson
[email protected]This cake was a hit at my party! Everyone loved it.
Yarely Osornio
[email protected]I'm not usually a fan of fruit cake, but this one is a game-changer! It's so light and flavorful.
Anjon Sarkar
[email protected]This is the best fruit cake I've ever had! The flavors are perfectly balanced and the cake is so moist.
Symbarashe Joccomoe
[email protected]I love the texture of this cake! It's so moist and fluffy, and the fruits add a nice chewy contrast.
Happy Day
[email protected]This Japanese fruit cake is a delightful treat! The combination of sweet and tangy fruits with a soft and fluffy cake is simply irresistible.