Japanese Fruit Cake

Submitted by Julie Bs Hive

"Submited by Edith Stevens Wilkinson this is one intriguing cake I hope to make. Must be pretty too with a light and a dark batter. Times are a guess since none were mentioned."

 

• Ready In: 1hr 30mins
• Ingredients: 24
• Yields: 1 fruitcake

ingredients

• DARK LAYERS

• 6 egg yolks
• 1 (15 ounce) package seedless raisins
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 cup butter
• 1 cup candied orange peel
• 2 cups sugar
• 4 tablespoons cocoa
• 4 cups cake flour
• 2 teaspoons baking powder
• 1 1⁄2 cups walnuts
• 1 cup sour milk

• WHITE LAYERS

• 6 egg whites, beaten slightly
• 2 cups sugar
• 1 1⁄2 cups butter
• 1 cup sweet milk
• 2 teaspoons baking powder
• 4 cups cake flour
• 1 tablespoon lemon extract

• FILLING

• 6 cups sugar
• 1 1⁄2 cups boiling water
• 5 cups grated coconut
• 1 orange, zest of, grated
• 2 lemons, zest of, grated

directions

1. --DARK LAYERS--.
2. Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9" cake pans until done at 350 degrees. --.
3. --WHITE LAYERS--.
4. Mix and bake in layers, 9" pans at 350 degrees until done. --.
5. --FILLING--.
6. Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers.
7. This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.