Japanese Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 2 Cup (32 tbs) | |
| Eggs | 4 | |
| 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) |
Nutrition Facts
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 mg448.9%
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
Directions
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
Chef
