Japanese Fruitcake
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tsps
All-Purpose Flour450 g
Raisin1 cup
Butter2 cups
White Sugar4 tsps
Baking Powder2 tsps
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 cup
Milk450 g
Flaked Coconut1 cup
Pecan (chopped)1.5 cups
Water (hot)1 cup
Pecan HalveDirections:
1
Dedge the raisins in 1 cup flour
2
Preheat oven to 350 degrees F (175 degrees C)
3
Butter and flour two 9 inch round pans
4
Sift together the flour, baking powder, cinnamon, clove, and nutmeg
5
In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth
6
Mix in flour mixture in parts alternately with milk
7
Stir in coconut, pecans, and raisins
8
In a clean bowl, beat egg whites until stiff peaks form
9
Fold into batter, and then pour batter into prepared pans
10
Bake for 25 minutes, or until done
11
Cool layers on wire racks
12
In a medium saucepan, combine the sugar, water, flour, lemon and orange
13
Cook over medium heat until thickened
14
Stir in coconut and cook for 2 minutes
15
Allow to cool, and then ice cake
16
Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel