Japanese Recipe
Japanese has a fruitcake filled recipe. Japanese gets its taste from flour mixed with eggs flavored with spices and filled with fruit cake filling. Japanese is inspired by many restaurants across the world.
Ingredients
1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup raisins
Japanese Fruitcake Filling
Seven Minute Frosting
Directions
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
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
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
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