Lucy's Japanese Fruit Cake Recipe
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Category: |
Category: |
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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
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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. |
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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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