Japanese Fruit Cake Recipe
The flavor of this Japanese Fruitcake recipe has played on my senses so much that I hardly ever go for any other Japanese Fruitcake recipe. Fruits is the main ingredient in this Japanese Fruitcake. Pamper everyone with Japanese Fruitcake as Dessert. Tell me how you enjoyed my Japanese Fruitcake. Feedback helps to keep me going and experimenting more.
Ingredients
1 lb. pecans
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/4 lb. candied orange peel
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
1/2 lb. chopped dates
1/2 lb. white raisins
1 c. butter
6 c. sugar
4 c. flour
1 tsp. baking powder
1 c. pineapple juice
8 egg whites
Juice and grated peel of 3 lemons
Juice and grated peel
of 2 Ige. oranges
1/4 c. cornstarch
1 Ige. coconut, grated
Directions
Chop pecans, cherries, pineapple and candied orange peel.
Combine half the pecans, cherries, pineapple and candied orange peel.
Mix remaining pecans, spices, dates and raisins together.
Cream butter and 2 cups sugar.
Sift flour and baking powder together; add to creamed mixture alternately with pineapple juice.
Fold in stiffly beaten egg whites.
Divide batter into 2 parts.
Stir pecan-candied fruit mixture into half the batter; spread in 2 layer pans.
Stir pecan- spice mixture into remaining batter; spread in 2 layer pans.
Bake layers at 325 degrees for 25 minutes.
Place lemon juice, grated lemon peel, orange juice, grated orange peel and remaining sugar in large pan; stir in 2 cups water.
Bring to a boil, stirring.
Mix cornstarch and enough water to make paste.
Stir paste into cooked mixture, small amount at a time.
Cook, stirring, until thickened.
Remove from heat; stir in coconut.
Cool filling.
Spread cake layers with filling; stack layers.
Spread top and sides of cake with filling.
Combine half the pecans, cherries, pineapple and candied orange peel.
Mix remaining pecans, spices, dates and raisins together.
Cream butter and 2 cups sugar.
Sift flour and baking powder together; add to creamed mixture alternately with pineapple juice.
Fold in stiffly beaten egg whites.
Divide batter into 2 parts.
Stir pecan-candied fruit mixture into half the batter; spread in 2 layer pans.
Stir pecan- spice mixture into remaining batter; spread in 2 layer pans.
Bake layers at 325 degrees for 25 minutes.
Place lemon juice, grated lemon peel, orange juice, grated orange peel and remaining sugar in large pan; stir in 2 cups water.
Bring to a boil, stirring.
Mix cornstarch and enough water to make paste.
Stir paste into cooked mixture, small amount at a time.
Cook, stirring, until thickened.
Remove from heat; stir in coconut.
Cool filling.
Spread cake layers with filling; stack layers.
Spread top and sides of cake with filling.
