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Japanese Fruit Cake III

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Larkie M.

A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 756 kcal
  • 38%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 125.1g
  • 40%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
  2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
  3. Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.
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Reviews

ENAKAI
10
12/3/2003

Very heavy, nice citrus icing.