Japanese Fruit Cake Ii
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Recipe Summary Japanese Fruit Cake Ii
My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.Ingredients | Japanese Restaurant Names1 cup butter2 cups sugar6 egg yolks3 cups all-purpose flour4 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon nutmeg1 teaspoon ground cloves1 cup milk2 cups raisins2 cups flaked coconut1 cup chopped pecans6 egg whites2 cups sugar¼ cup all-purpose flour1 ½ cups water2 lemons, peeled and seeded2 oranges, peeled and seeded2 cups flaked coconutDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.Assemble cake with filling between layers, and ending with filling on top.Info | Japanese Restaurant Namesprep: 1 hr cook: 40 mins total: 1 hr 40 mins Servings: 48 Yield: 4 layer 9 inch cake
TAG : Japanese Fruit Cake IiDesserts, Cakes, Fruitcake Recipes,
