NANA'S JAPANESE FRUITCAKE
This twist on fruitcake will appeal to fruitcake lovers and haters alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees with racks placed in center. Spread nuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
- Line the bottoms of three 8-by-2-inch buttered cake pans with parchment paper, and butter the parchment. Dust the bottoms and sides of pan with flour, and tap out any excess. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Finely chop the raisins, and combine with the cinnamon and allspice. Set aside.
- With an electric mixer fitted with the paddle attachment, beat together the sugar and shortening on medium speed until combined. Add eggs one at a time, beating well after each addition. On low speed, add the flour mixture and the milk to the batter, alternating between the two, starting and ending with the dry ingredients.
- Fold the reserved raisin mixture into one-third of the batter. Pour batter into one cake pan. Stir the reserved toasted walnuts into the remaining batter. Divide batter between two remaining cake pans. Bake, rotating pans for even baking if necessary, until a cake tester inserted in the middle comes out clean, about 40 minutes. Transfer to cooling racks to cool, and invert cakes onto cooling rack. Allow to cool completely.
- Combine the pineapple, oranges, 2 cups coconut, and sugar in a medium saucepan. Bring filling to a boil over high heat, stirring. Reduce to a simmer, and let cook, stirring often, until thickened, about 20 minutes. Whisk the cornstarch into 1/4 cup warm water. Stir into filling. Continue to cook until thick, 6 minutes. Let cool before using.
- Place one walnut layer top-side down on the serving plate. Top with half of the filling. Place the raisin layer, top-side up, securely on top, press down lightly. Using an offset spatula, go around the layers to press filling between layers. Top with remaining filling. Place remaining walnut layer on top, top-side up. Press down with hands. Using the offset spatula, go around layers again to ensure filling is securely between layers. Frost the sides of the cake first, using an offset spatula. Finish icing the top of the cake. Decorate top of cake with drained candied orange zest and remaining coconut. Serve.
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Kaddy Camara
[email protected]This fruitcake was a bit too dry for my taste, but it had a good flavor.
Bakary Seckan
[email protected]This is the best fruitcake I've ever had! It's so moist and flavorful.
BD Sajol
[email protected]This fruitcake is so moist and flavorful. I love the pineapple in it.
Adamu Abdulmalik
[email protected]This was a great recipe! I made it for my Christmas party and it was a huge hit.
Master Mujahid
[email protected]The fruitcake was a bit dry, but the flavor was good.
Sinead Wedgeworth
[email protected]This fruitcake was a little too sweet for my taste, but it was still good.
The tiger
[email protected]I made this fruitcake for my family, and they loved it. They said it was the best fruitcake they had ever had.
Kelvin Adjei
[email protected]This was my first time making fruitcake, and it turned out great! I followed the recipe exactly, and it was easy to do.
Masqsood Brohi
[email protected]I've never been a big fan of fruitcake, but this one changed my mind. The pineapple and coconut gave it a tropical flavor that was really refreshing.
Dino
[email protected]This fruitcake was a hit at my Christmas party! It was moist and flavorful, and the pineapple gave it a unique twist. I will definitely be making this again.