Japanese Fruitcake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CAKE
1 cup: Butter,
2 cup: Sugar,
4: Eggs,
3 cup: Flour, all-purpose, sifted
2 tsp: Baking powder,
1 cup: Milk,
1 tsp: Vanilla extract,
1 tsp: Ground cloves,
1 tsp: Ground cinnamon,
1/2 cup: Raisins,
1/2 cup: Pecans, chopped
Pecan halves for garnish,
FILLING/FROSTING
2 1/2 cup: Sugar,
3 tbsp: Flour, all-purpose
1/2 tsp: Salt,
1 cup: Water, boiling
1 1/2 tbsp: Lemon zest, grated
1/4 cup: Lemon juice, fresh
4 1/2 cup: Coconut, grated
Directions:
For cake: Grease and flour four 9- inch round cake pans.
Cream butter; gradually add sugar, beating well at medium speed with
an electric mixer. Add eggs one at a time; beat well after each
addition.
Combine flour and baking powder; add to creamed mixture alternately
with milk, beginning and ending with fbur mixture. Mix after each
addition. Stir in vanilla.
Divide batter in half; stir spices, raisins and pecans into one half.
Pour plain batter into 2 of the cake pans and spiced baUer into the
other 2 pans. Bake at 350 degrees for 20 to 25 minutes or until cake
tests done .
Cool in pan for 20 minutes; remove from paos and cool completely on
wire racks.
Prick layers at 2-inch intervals with a wooden pick. Spread
frosting/filling between layers and on top and sides of cake, stacking
layers with a light layer on top of each spice layer. Garnish with
pecan halves, if desired.
For filling/frosting: Combine sugar and flour in medium saucepan;
stir in remaining ingredients. Bring to a boil over medium heat,
stirring constantly.
Cook for 5 minutes or until thickened, stirring constantly; cool
mixture completely before filling and spreading on cake.
Nutritional analysis por serving: 741 calories, 32 grams fat, 112
grams carbohydrates, 115 milligrams cholesterol, 406 milligrams
sodium, 38 percent of calories from fat .
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
Source from luhu.jp
Cream butter; gradually add sugar, beating well at medium speed with
an electric mixer. Add eggs one at a time; beat well after each
addition.
Combine flour and baking powder; add to creamed mixture alternately
with milk, beginning and ending with fbur mixture. Mix after each
addition. Stir in vanilla.
Divide batter in half; stir spices, raisins and pecans into one half.
Pour plain batter into 2 of the cake pans and spiced baUer into the
other 2 pans. Bake at 350 degrees for 20 to 25 minutes or until cake
tests done .
Cool in pan for 20 minutes; remove from paos and cool completely on
wire racks.
Prick layers at 2-inch intervals with a wooden pick. Spread
frosting/filling between layers and on top and sides of cake, stacking
layers with a light layer on top of each spice layer. Garnish with
pecan halves, if desired.
For filling/frosting: Combine sugar and flour in medium saucepan;
stir in remaining ingredients. Bring to a boil over medium heat,
stirring constantly.
Cook for 5 minutes or until thickened, stirring constantly; cool
mixture completely before filling and spreading on cake.
Nutritional analysis por serving: 741 calories, 32 grams fat, 112
grams carbohydrates, 115 milligrams cholesterol, 406 milligrams
sodium, 38 percent of calories from fat .
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
Source from luhu.jp