Japanese Fruit Cake My Mom Used to Make

Recipe by Jenny Grindele
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement