japanese-fruitcake

Japanese Fruitcake

1 Review Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    55 m
Darlene Coleman
Recipe by  Darlene Coleman

“This recipe was given to me by my grandmother, now deceased. It is at least 40 years old.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch round layer cake

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Directions

  1. Dedge the raisins in 1 cup flour.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
  3. Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
  4. 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.
  5. In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
  6. Bake for 25 minutes, or until done. Cool layers on wire racks.
  7. 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.

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Review (1)

Rate This Recipe
RONNIE JONES
23

RONNIE JONES

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 1077 cal
  • 54%
  • Fat
  • 44.4 g
  • 68%
  • Carbs
  • 166.7 g
  • 54%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 148 mg
  • 49%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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