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    You are in: Home / Recipes / Japanese Fruit Cake My Mom Used to Make Recipe
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    Japanese Fruit Cake My Mom Used to Make

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    45 mins

    25 mins

    Jenny Grindele's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    FOR CAKE

    LEMON-COCONUT FROSTING

    Directions:

    1. 1
      TO MAKE CAKE: Cream butter.
    2. 2
      Gradually add sugar beating w/mixer on medium speed.
    3. 3
      Add eggs 1 at a time, beating well after each addition.
    4. 4
      Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
    5. 5
      Stir in vanilla extract.
    6. 6
      Pour 1/3 of batter into well buttered& floured 9" round cake pan.
    7. 7
      Stir cinnamon& next 3 ingredients into the remaining batter.
    8. 8
      Pour into 2 well-buttered& floured 9" round cake pans.
    9. 9
      Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
    10. 10
      Cool in pans 10 minutes, remove& cool completely on racks.
    11. 11
      Spread frosting between layers, on top& sides.
    12. 12
      Stack white layer between the 2 spiced layers.
    13. 13
      Garnish with pecan halves.
    14. 14
      FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
    15. 15
      Bring remaining 1 cup water to boiling in medium saucepan.
    16. 16
      Stir in the sugar, rind& juice.
    17. 17
      Return to a boil.
    18. 18
      Cook to soft ball stage (236 degrees F), stirring often.
    19. 19
      Gradually add to cornstarch mixture& continue.
    20. 20
      stirring.
    21. 21
      Cook over medium heat, stirring constantly, until thick& bubbly.
    22. 22
      Remove from heat, stir in coconut.
    23. 23
      Cool.
    24. 24
      Stir frosting before spreading on cake.

    Ratings & Reviews:

    • on January 01, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2004

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Japanese Fruit Cake My Mom Used to Make

    Serving Size: 1 (214 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 606.0
     
    Calories from Fat 171
    28%
    Total Fat 19.0 g
    29%
    Saturated Fat 11.0 g
    55%
    Cholesterol 149.2 mg
    49%
    Sodium 217.8 mg
    9%
    Total Carbohydrate 103.4 g
    34%
    Dietary Fiber 1.8 g
    7%
    Sugars 70.1 g
    280%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    coconut

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