"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Japanese Fruit Cake (Mama Kip & Lucy's) Recipe

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This recipe for Japanese Fruit Cake (Mama Kip & Lucy's), by , is from Family Favorites from Grandmother's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Graham
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Batter for 4-layer white cake
1 tsp. All-Spice
Raisins
Nuts, chopped

Filling:
2 lemons, juiced and grated rind of 1
2 c. sugar
2 egg yolks, beaten
1 c. coconut, optional

Directions:
Directions:
Make 4-layer white cake batter. Cook 2 layers plain. In other 2 layers, add all spice, raisins, and nuts. While baking, make filling. In double boiler over low heat, cook egg yolks, sugar, juice from lemons, lemon rind, and coconut until thick. Spread between all layers.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
My mother's mother, "Mama Kip", and her cook, Lucy, were two of the best cooks around. From their kitchen came a lot of love and loving "advice". Fabulous southern ladies!

 

 

 

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