Japanese Fruit Cake II Tasty Recipes

Sunday, September 15, 2013

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Japanese Fruit Cake II

"My mom used to make this sort of every Thanksgiving and Christmas. It is sinfully wealthy and fattening."

Ingredients :

1 cup butter
2 cups sugar
6 egg yolks
three cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon floor cloves
1 cup milk
2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
6 egg whites
2 cups sugar
1/four cup all-reason flour
1 half cups water
2 lemons, peeled and seeded
2 oranges, peeled and seeded
2 cups flaked coconut

Instructions :

Prep : 1H	Cook : 48M	Ready in : 1H40M

Preheat oven to 350 stages F (a hundred seventy five stages C). Grease and flour 4 (nine inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until covered. Set aside.
Cream butter and a pair of cups sugar until light and fluffy. Beat in yolks one by one. Sift collectively ultimate 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed combination, alternating with milk, mix till combined. Fold in raisin, pecan and coconut mixture.
In a clean bowl, whip egg whites till stiff peaks expand. Fold into batter until no streaks stay.
Divide batter into four 9 inch baking pans (approximately 1 half to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or till a toothpick inserted in center comes out easy. Cool in pans 10 mins, then turn out onto twine racks to finish cooling.
To make the filling: Mix 2 cups sugar and 1/four cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small portions and upload to saucepan. Bring to a boil and cook dinner till thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
Assemble cake with filling among layers, and ending with filling on top.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook it frivolously, and make smooth-up less complicated.

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