Japanese fruit cake
Japanese fruit cake recipe in the cake category
Recipe ingredients:
- 1 cup butter or margarine, softened
- 2 cups granulated sugar
- 4 eggs
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup raisins
- Lemon coconut frosting:
- 2 tablespoons cornstarch
- 1 1/2 cups water, divided
- 2 cups granulated sugar
- 1 tablespoon grated lemon rind
- 3 1/2 tablespoons lemon juice
- 1 medium coconut, grated, 3 1/2 cups
- Pecan halves, for garnish
Recipe method:
- Cream butter.
- Gradually add sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and baking powder.
- Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Mix after each addition.
- Stir in vanilla extract.
- Pour 1/3 of batter into a greased and floured 9 inch round cake pan.
- Stir cinnamon and next 3 ingredients into remaining batter.
- Pour into 2 greased and floured 9 inch round cake pans.
- Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans 10 minutes.
- Remove from pans, and cool completely on wire racks.
- Spread frosting between layers and on top and sides of cake, stacking white layer between spiced layers.
- Garnish, if desired.
- Lemon coconut frosting:
- Dissolve cornstarch in 1/2 cup water. Set aside.
- Bring remaining 1 cup water to a boil in a medium saucepan.
- Stir in sugar, lemon rind and lemon juice.
- Return to a boil, and cook to soft ball stage, 236 degrees F, stirring often.
- Gradually stir in cornstarch mixture.
- Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Remove from heat.
- Stir in coconut. Cool.
- Stir frosting just before spreading on cake.
Tags: japanese, fruit, recipe, cake, recipes, cooking