Best 8 Japanese Fruit Cake My Mom Used To Make Recipes

GRANDMAMA'S JAPANESE FRUIT PIE

Steps:

• Preheat oven to 350. Place raisins in a small bowl and cover with boiling water, set aside for five minutes and then drain.
• Cream together the butter and sugar in a large mixing bowl with an electric mixer until fluffy. Add eggs and beat again until well incorporated, 1-2 minutes.
• Add all other ingredients and stir by hand until well incorporated. Pour into pie shell.
• Bake 35-40 minutes, or until set in the center. Allow to cool completely and then cover and refrigerate several hours before serving.

JAPANESE FRUIT CAKE II

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.

HOMEMADE JAPANESE FRUIT CAKE

Steps:

• 1. Plain and fruit layers: Use 1/2 batter for 1 plain layer-take the other 1/2 and mix with fruit batter. Pour into greased and floured cake pans-Bake at 350 degrees until done-approximately 25-30 minutes for plain layers. 30-40 minutes for the fruit layers-test with toothpicks.
• 2. Icing for cake: Cook over medium heat until thick. You can add coconut to the batter before spreading onto the layers. After cake has been totally iced, take coconut and put on outside of cake. Decorate with cherries or pecans. Makes a beautiful cake for the holidays.

JAPANESE FRUIT CAKE MY MOM USED TO MAKE

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.

MOM'S FRUITCAKE

Steps:

• Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
• Preheat oven to 275 degrees F (135 degrees C). Grease three 8x4 inch loaf pans.
• Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
• Sift the flour and baking soda together.
• Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans.
• Bake at 275 degrees F (135 degrees C) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.

JAPANESE FRUIT CAKE

Steps:

• cream butter and sugar,add eggs one at a time, slowly add flour, baking powder,salt and vanilla,mix well. Divide dough into for 4 equal parts, fill two 8in. buttered, floured, and papered pans with half the mixture, Add to the other half of mixture 1 lb. diced mixed fruit {I use candied pineapple, candied red and green cherries and candied dates} 1/2 cup raisins,1 cup chopped pecans.
• add to other half of cake mixture, pour into to the other two 8 in. pans that have also been buttered, floured and papered. Bake on the middle shelf of oven for 25 minutes or until cake tester comes out clean.
• While cake is cooking make a Filling of 2 cups sugar, 2 cups water 4 teas. cornstarch 1 8oz. can of coconut simmer for 15 min. cool, and add grated rind and juice of 2 lemons. Mix together and pour small amounts of filling between fruited layer, plain layer, fruited layer, and plain layer then pour remainder of filling over the entire top of cake.

MOM'S BRAZIL NUT FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
• Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
• Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
• Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.

NANA'S JAPANESE FRUITCAKE

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.