Japanese Fruitcake1 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 55 min
“This recipe was given to me by my grandmother, now deceased. It is at least 40 years old.” - by Darlene Coleman
Original recipe yields 1 - 9 inch round layer cake
- Dedge the raisins in 1 cup flour.
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
- Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
- In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
- In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
- Bake for 25 minutes, or until done. Cool layers on wire racks.
- In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.
Amount Per Serving (12 total)
- 1077 cal
- 44.4 g
- 166.7 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I made this cake for my brother, who remembered our mother baking it for Christmas - many more then 40 years ago! The cake is good but the prep time is more like hours than minutes...." See more"
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