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|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||3 1⁄4 Cup (52 tbs)|
|Baking powder||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Japanese fruitcake filling||1 Cup (16 tbs)|
|Frosting||1 Cup (16 tbs) (Seven Minute)|
Serving size: Complete recipe
Calories 7284 Calories from Fat 2372
% Daily Value*
Total Fat 268 g412.5%
Saturated Fat 135.9 g679.4%
Trans Fat 0 g
Cholesterol 1346.7 mg
Sodium 2330.8 mg97.1%
Total Carbohydrates 1176 g391.9%
Dietary Fiber 23.4 g93.6%
Sugars 781.3 g
Protein 72 g143.9%
Vitamin A 136.4% Vitamin C 12.2%
Calcium 170.9% Iron 222.4%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla.
Divide batter in half; stir spices and raisins into one half.
Pour plain batter into 2 greased and floured 9 inch round cakepans; pour spiced batter into 2 greased and floured 9 inch round cake pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread filling between layers.
Spread frosting on top and sides of cake