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Lucy's Japanese Fruit Cake Recipe

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This recipe for Lucy's 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:  
Lucile Rushton Riley
Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dough:Whites of 8 eggs
1 c. butter
1 c. sweet milk
2 c. sugar
3 c. flour
1 tsp. baking powder
Filling:Yellows of 8 eggs
1 1/2 c. sugar
2 c. coconut (grated)
1 lb. raisins
1 c. nuts
1 c. wine or 1/2 c. water
Icing: (optional)
2 1/1 c. sugar
1 c. water
2 egg whites

Directions:
Directions:
Cake layers: Mix and bake in four layers.
Filling: Beat eggs and sugar together, then add wine or water and coconut and nuts and raisins in order and cook slowly until it thickens. Spread between layers and on top.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
Mother(Lucile Rushton Riley) sent me(Billie Jo Riley Capell) this recipe when I was first married and living in London, England. Her recipe is just as she wrote it. I made the layers twice and they never rose at all. Finally, I turned to a white cake mix and the layers turned out better. I was just learning to cook and didn't know to cream the butter and sugar and mix flour and milk alternately. This was in an era when English people were rationed to one egg per week! I have always felt guilty about using so many eggs. From then on, I used cake mixes.

 

 

 

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