Japanese Fruit Cake II recipe
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Ingredients
- 1 cup butter 2 cups sugar 6 egg yolks 3 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 1 cup milk 2 cups raisins 2 cups flaked coconut 1 cup chopped pecans 6 egg whites 2 cups sugar ¼ cup all-purpose flour 1 ½ cups water 2 lemons, peeled and seeded 2 oranges, peeled and seeded 2 cups flaked coconut
Nutrition Info
- 211.2 caloriescarbohydrate: 34 gcholesterol: 36.2 mgfat: 8.2 gfiber: 1.8 gprotein: 2.6 gsaturatedFat: 4.5 gservingSize: -sodium: 86 mgsugar: 24.1 gtransFat: : -unsaturatedFat: : -
Directions Japanese Fruit Cake II
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
Assemble cake with filling between layers, and ending with filling on top.