"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Japanese Fruit Cake Recipe

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This recipe for Japanese Fruit Cake, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Smith Thompson
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 c. flour
1/4 tsp salt
3 tsp. baking powder
4 eggs
1 c. milk
1 c. butter or oleo
1 pkg. seeded raisins (1 cup)
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves

Filling:
2 tbsp. cornstarch
2 c. sugar
1 grated coconut
grated rind of 1 lemon
juice of 2 lemons

Directions:
Directions:
Mix first 6 ingredients as for any cake (reserve small amount of flour before adding salt & baking powder to mix with raisins). Bake 2 layers in 9 inch cake pans at 350 for 25 minutes. Add 2nd ingredients dredged with flour to remaining first mixture and bake in 9 inch pan at 350 for 25 minutes. When cold put the layers together with the filling.
Filling: Mix all ingredients; add 1 1/2 c. boiling water, cook until thick enough not to run. Spread between layers and on top and sides.

Personal Notes:
Personal Notes:
I cut waxed paper to fit bottom of pans, then grease sides of pan and sprinkle flour on sides and bottom of pans. When layers are cool, gently pull waxed paper off. Eddie Rushton Smith's recipe

 

 

 

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