Japanese Fruit Cake I recipe
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Ingredients
- 1 cup butter 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 3 teaspoons baking powder ½ teaspoon salt ½ cup milk 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 ½ cups chopped raisins ¾ cup chopped almonds 4 tablespoons grated orange zest 1 cup fresh orange juice 4 cups flaked coconut 2 cups white sugar 1 cup boiling water 1 teaspoon cornstarch 2 cups prepared fluffy white frosting
Nutrition Info
- 953.1 caloriescarbohydrate: 143.5 gcholesterol: 103.7 mgfat: 40.8 gfiber: 7.8 gprotein: 10 gsaturatedFat: 28.5 gservingSize: -sodium: 379.3 mgsugar: 83.8 gtransFat: : -unsaturatedFat: : -
Directions Japanese Fruit Cake I
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
Cream together butter, 2 cups sugar, eggs, and vanilla.
Sift together flour, baking powder, and salt. Add flour mixture alternately with milk into egg mixture. Divide batter into 3 parts. Fill two pans with plain batter. Add spices, raisins, and nuts into remaining batter, and pour batter into third pan.
Bake for 25 minutes, or until done. Cool layers on wire racks.
Mix together orange juice and rind, 2 cups coconut, 2 cups sugar, boiling water, and cornstarch in a 2 quart pan. Bring to a boil, and cook until mixture falls in lumps from a spoon. Put layers together with filling, placing spiced layer in the center. Ice cake with Seven Minute Frosting, and cover with remaining coconut.