Japanese Fruit Cake My Mom Used to Make

"I have no idea where the name "Japanese Fruit Cake" originated from but this is very North American. A bit of trouble & expensive to make but your family & guests will rave over the taste for it is nothing like the traditional fruit cake usually served at Christmas time. It has been in our family for years & a holiday tradition for as long as I can remember. Serve small portions as it is very rich."
 
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Ready In:
1hr 10mins
Ingredients:
18
Serves:
12
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ingredients

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directions

  • TO MAKE CAKE: Cream butter.
  • Gradually add sugar beating w/mixer on medium speed.
  • Add eggs 1 at a time, beating well after each addition.
  • Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
  • Stir in vanilla extract.
  • Pour 1/3 of batter into well buttered& floured 9" round cake pan.
  • Stir cinnamon& next 3 ingredients into the remaining batter.
  • Pour into 2 well-buttered& floured 9" round cake pans.
  • Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
  • Cool in pans 10 minutes, remove& cool completely on racks.
  • Spread frosting between layers, on top& sides.
  • Stack white layer between the 2 spiced layers.
  • Garnish with pecan halves.
  • FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
  • Bring remaining 1 cup water to boiling in medium saucepan.
  • Stir in the sugar, rind& juice.
  • Return to a boil.
  • Cook to soft ball stage (236 degrees F), stirring often.
  • Gradually add to cornstarch mixture& continue.
  • stirring.
  • Cook over medium heat, stirring constantly, until thick& bubbly.
  • Remove from heat, stir in coconut.
  • Cool.
  • Stir frosting before spreading on cake.

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Reviews

  1. The cake calls for both a white or yellow layer in the center and two layers of spice cake with candied fruit mixed in all the layers. I tend to use more candied cherries than fruit, and I mix chopped pecans in the batter as well.
     
  2. This was very time consuming and the recipe was a little vague sometimes for someone with little baking experience. However, the cake turned out amazing! I was surprised it tasted that good.
     
  3. I can't believe I forgot to rate this. I made this for my mom at Thanksgiving and she adored it - I remember one of her sisters used to make this on holidays. Thanks for posting.
     
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RECIPE SUBMITTED BY

I'm a widow in my 50's, kids all married, but I'm busier than I've ever been. I travel, write fiction, go to Country Western Opry's to judge the talent of artists, cook & enjoy my grandkids. I love blond jokes (even though I am one)& people say they like my sense of humor. If I didn't have it, wouldn't I stay angry when there's so many blond jokes told?? I recently took guitar lessons for awhile, & took piano lessons as a child but playing music ain't my thing - listening to it is! I have one published book & was supposed to have had a children's book published by now but there's too little time to accomplish all I want to do every day. I'll get it done before too long & will let you know when.
 
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