Japanese Fruitcake Best Family Recipes

Wednesday, October 23, 2024

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Japanese Fruitcake

"This recipe turned into given to me via my grandmother, now deceased. It is at least forty years vintage."

Ingredients :

1 cup all-reason flour
1 pound raisins
1 cup butter
2 cups white sugar
6 eggs, separated
three cups all-purpose flour
four teaspoons baking powder
2 teaspoons floor cinnamon
1 teaspoon ground cloves
1 teaspoon floor nutmeg
1 cup milk
1 cup flaked coconut
1 cup chopped pecans
2 cups white sugar
1 half of cups hot water
four teaspoons all-motive flour
1 lemon -- peeled, seeded and minced
2 massive orange, peeled, sectioned, and cut into chew-length
1 pound flaked coconut
1 cup pecan halves
1 cup maraschino cherries, halved

Instructions :

Prep : 20M	Cook : 12M	Ready in : 55M

Dedge the raisins in 1 cup flour.
Preheat oven to 350 degrees F (175 stages C). Butter and flour two 9 inch round pans.
Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
In a massive bowl, cream collectively the butter or margarine and sugar; add egg yolks, and beat until easy. Mix in flour aggregate in parts alternately with milk. Stir in coconut, pecans, and raisins.
In a clean bowl, beat egg whites till stiff peaks shape. Fold into batter, and then pour batter into prepared pans.
Bake for 25 minutes, or until finished. Cool layers on twine racks.
In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium warmness until thickened. Stir in coconut and prepare dinner for two minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around pinnacle of cake to shape a pinwheel.

Notes :

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