Recipe by Jenny Grindele
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.
Top Review by KakashisGirl
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.
- 236.59 ml butter, softened
- 414.03 ml granulated sugar
- 6 eggs
- 828.06 ml all-purpose flour
- 9.85 ml baking powder
- 236.59 ml milk
- 4.92 ml vanilla extract
- 7.39 ml ground cinnamon
- 4.92 ml ground allspice
- 2.46 ml ground cloves
- 236.59 ml golden raisin
- pecan halves (to garnish)
- 29.58 ml cornstarch
- 354.88 ml water
- 473.18 ml granulated sugar
- 22.18 ml grated fresh lemon rind
- 59.16 ml lemon juice
- 1 medium coconut, grated (3 1/2 cups)
Directions See How It's Made
- 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.
- Cook over medium heat, stirring constantly, until thick& bubbly.
- Remove from heat, stir in coconut.
- Stir frosting before spreading on cake.