Japanese Fruitcake With Filling Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter, at room temperature
2 cup: Sugar,
4: Eggs,
3 cup: Flour,
1/2 tsp: Salt,
3 tsp: Baking powder,
1 cup: Milk,
1 tbsp: Orange rind, grated
1 tsp: Vanilla,
1 tsp: Allspice,
1 tsp: Ginger,
1/2 cup: Raisins,
1/2 cup: Pecans, chopped
1 tbsp: Flour,
1 1/2 cup: Coconut, grated
Candied cherries, opt
FRUIT FILLING
2 tbsp: Flour,
1: Juice of 3 lemons,
1 cup: Sugar,
1 can: Pineapple, (20 oz)*
2: Egg yolks,
1/2 cup: Pecans chopped,
Directions:
1. Preheat oven to 350F.~ 2. Grease and flour 3 9-inch layer cake
pans. Cream butter and sugar with electric mixer until soft and
fluffy. Beat eggs until light and add to butter-sugar mixture.~ 3.
Sift flour, salt, and baking powder together and add alternately to
batter with milk. Stir in vanilla and orange rind; beat well. Spread
2/3 of the batter into 2 of the 3 prepared pans.~ 4. Add allspice and
ginger to remaining batter. Sprinkle 1 tablespoon flour over the
raisins and nuts to coat, then add to batter and mix well. Spread
spiced batter into remaining third pan.~ 5. Bake layers at 350F. for
30 minutes, or until cake tests down and sides shrink from pan.
Invert on wire rack and allow to cool.~ 6. When completely cool,
spread fruit filling between layers and thinly over the top and side
of cake, using a flat-bladed knife to spread evenly. (Place the
fruit/spice layer in the middle when stacking layers.) Cover top and
side of cake with the coconut. Decorate with red and green candied
cherries in a wreath design if desired.~ ~ *** FRUIT FILLING ***~ * -
pineapple should be crushed & drained.~ Combine all ingredients in
top half of a double boiler over, not in, simmering water and cook,
stirring frequently, until mixture thickens. It should be quite
thick. Remove from heat and allow to cool, stirring occasionally.
Source from luhu.jp
pans. Cream butter and sugar with electric mixer until soft and
fluffy. Beat eggs until light and add to butter-sugar mixture.~ 3.
Sift flour, salt, and baking powder together and add alternately to
batter with milk. Stir in vanilla and orange rind; beat well. Spread
2/3 of the batter into 2 of the 3 prepared pans.~ 4. Add allspice and
ginger to remaining batter. Sprinkle 1 tablespoon flour over the
raisins and nuts to coat, then add to batter and mix well. Spread
spiced batter into remaining third pan.~ 5. Bake layers at 350F. for
30 minutes, or until cake tests down and sides shrink from pan.
Invert on wire rack and allow to cool.~ 6. When completely cool,
spread fruit filling between layers and thinly over the top and side
of cake, using a flat-bladed knife to spread evenly. (Place the
fruit/spice layer in the middle when stacking layers.) Cover top and
side of cake with the coconut. Decorate with red and green candied
cherries in a wreath design if desired.~ ~ *** FRUIT FILLING ***~ * -
pineapple should be crushed & drained.~ Combine all ingredients in
top half of a double boiler over, not in, simmering water and cook,
stirring frequently, until mixture thickens. It should be quite
thick. Remove from heat and allow to cool, stirring occasionally.
Source from luhu.jp