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.
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
Mhamad Ziyad
[email protected]I highly recommend this fruitcake recipe. It's easy to make and always a hit with my family and friends.
Ataullah
[email protected]This fruitcake is a must-try for any fruitcake lover. It's moist, flavorful, and packed with fruit.
Tufail khan Khan
[email protected]This is the best fruitcake recipe I've ever tried. It's easy to make and always turns out perfect.
Anna Tweneboah
[email protected]I love this fruitcake! It's so moist and flavorful.
Abu hannan
[email protected]This fruitcake is the perfect holiday treat. It's festive, delicious, and sure to be enjoyed by everyone.
hamza kh
[email protected]I made this fruitcake for my family Christmas party and it was a huge success! Everyone loved it.
Yanet Sileshi
[email protected]This is the best fruitcake I've ever had. It's moist, flavorful, and packed with fruit.
Tasfiya Jannat
[email protected]This fruitcake is delicious! I love the moist texture and the sweet and tangy flavors of the fruit.
Ziakhan Alizai
[email protected]I've made this fruitcake several times now and it's always a hit. It's the perfect balance of moist cake and sweet fruit.
Abdellah Raissouni
[email protected]This fruitcake is the perfect holiday gift. It's festive, delicious, and sure to be appreciated by everyone who receives it.
Nardin Naguib
[email protected]I made this fruitcake for my holiday party and it was a huge hit! Everyone loved the moist texture and the sweet and tangy flavors of the fruit.
Ram Mandal
[email protected]This fruitcake is so good! The cake is moist and fluffy, and the fruit is perfectly balanced. I love the unique flavor of the Japanese sake.
Micaël Rivest
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of fruitcake, but I'm glad I did. This cake was moist and flavorful, and the fruit was perfectly sweet. I'll definitely be making this again.
WENDY BORDEOS
[email protected]This Japanese fruitcake is the perfect holiday treat. It's moist, flavorful, and packed with fruit. I love the unique flavor combination of the candied citrus and the dried fruits.
Nanu Bohara1
[email protected]I made this fruitcake for my family Christmas party and it was a huge success! Everyone loved it and asked for the recipe. It's definitely a keeper.
md maheb
[email protected]This fruitcake was delicious! The cake was moist and flavorful, and the fruit was perfectly sweet. I would definitely recommend this recipe.
Blessed Data
[email protected]I've never been a big fan of fruitcake, but this one changed my mind. The moist texture and the sweet and tangy flavors of the fruit were amazing. I'll definitely be making this again.
Mateo Perlesi
[email protected]This Japanese fruitcake was a hit at my holiday party! The flavors were perfectly balanced, and the texture was moist and fluffy. I'll definitely be making this again next year.