Japanese Fruit Cake II Recipe

Japanese Fruit Cake II Recipe
Ingredients butter,sugar,egg,flour,baking powder,cinnamon,nutmeg,clove,milk,raisin,coconut,pecan,egg,sugar,flour,water,lemon,orange,coconut

Directions 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.**
Prepare Time :1 h – CookTime : 40 m – Total Time:1 h 40 m


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