JAPANESE FRUITCAKE
Steps:
- Preheat oven to 350 degrees.
- Butter insides of 2 9-inch layer cake pans. Sprinkle with flour and shake out excess.
- Cream together sugar and 1/2 pound of butter in mixing bowl until fluffy. Add eggs, one at a time, beating well after each addition.
- Sift together 3 1/3 cups flour and baking powder and add mixture to batter alternately with milk and vanilla.
- Spoon and scrape half batter into one of prepared pans and smooth over top with spatula. Set aside.
- To remaining batter add allspice, cinnamon and cloves.
- Chop raisins and pecans and add them. Blend well. Spoon and scrape mixture into second pan. Smooth over top. Place in oven and bake 25 to 35 minutes or until straw inserted into center comes out clean. White cake will cook faster than fruit-and-nut cake.
- Remove layers from oven and let cool on rack about 5 minutes. Turn cakes out onto rack and let stand until completely cool.
- To prepare filling, combine 1 cup of water, lemon juice, lemon rind, 2 cups of coconut and sugar in saucepan. Bring to a boil.
- Combine cornstarch with the remaining 1/2 cup of water. Blend well and stir this into sauce. Cook over moderately low heat, stirring constantly, until mixture mounds or lumps when dropped from spoon (the temperature should be 205 to 210 degrees). Let cool.
- Place fruit-and-nut cake on cake plate and frost the top. Top this with white cake. Frost cake, top and sides. Sprinkle remaining coconut over the cake. The cake may be served immediately but is best if left to stand a day or so.
Nutrition Facts : @context http, Calories 734, UnsaturatedFat 10 grams, Carbohydrate 110 grams, Fat 31 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 83 milligrams, Sugar 75 grams, TransFat 1 gram
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Hassaan Rabbani
[email protected]This fruitcake is very dense, but it's still very good.
Alexandre Orelien
[email protected]I made this fruitcake for my family, and they all loved it. It's a great recipe to have on hand for special occasions.
Amena Khatun
[email protected]This fruitcake is a bit too sweet for my taste.
andrew whittingham
[email protected]I've never been a fan of fruitcake, but this recipe changed my mind. It's so moist and flavorful!
badiru lb
[email protected]This fruitcake is very easy to make, and it's a great way to use up leftover fruit.
Foumy Mohamed
[email protected]I followed the recipe exactly, but my fruitcake turned out dry. I'm not sure what went wrong.
dancan hopes
[email protected]This fruitcake is a bit more dense than I expected, but it's still very good.
Yusuf Zmusa
[email protected]I've made this fruitcake several times now, and it always turns out perfectly. It's a great recipe to have on hand for the holidays.
CrazyBoy
[email protected]This fruitcake was a hit at my holiday party! Everyone loved it.
Irfan ali Naich
[email protected]OMG, this Japanese fruitcake is the best fruitcake I've ever had! It's so moist and flavorful, and the fruit is perfectly balanced. I will definitely be making this again and again.