Ingredients: |
Ingredients: 3 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
4 eggs, separated
1 cup (2 sticks) butter
2 cups granulated sugar
1 tsp vanilla extract
1 cup milk
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
3/4 cup light or dark raisins
FRUIT FILLING:
1 20-ounce can crushed pineapple, packed in juice
Water
4 tbsp cornstarch
2 cups granulated sugar
1 tsp grated lemon rind
2 tbsp lemon juice
2 cups grated unsweetened coconut
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Directions: |
Directions:Grease two 9 inch round layer cake pans. Line with wax paper and grease the paper. Preheat oven to 375º.
Sift flour, baking powder and salt in a medium mixing bowl. In a small mixing bowl, beat egg whites until stiff.
In a medium mixing bowl, cream butter and sugar until fluffy. Beat in egg yolks and vanilla. Stir in flour mixture alternately with milk until blended. Fold in beaten egg whites. Spoon 2/3 of batter into one cake pan.
Stir nutmeg, cinnamon, cloves and raisins into remaining batter and spoon into second cake pan.
Bake 35 minutes. Cool layers in pans on wire racks 10 minutes. Loosen around edges with a knife.Turn out onto racks. Peel off wax paper. Cool layers completely, about 1 hour. FRUIT FILLING: Into a 2 cup measure, drain pineapple juice. Add water to make two cups. Mix cornstarch and 2 cups sugar in a medium saucepan. Stir in the 2 cups pineapple liquid and pineapple. Cook slowly, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat. Stir in lemon rind, lemon juice and coconut. Chill thoroughly, about 2 hours.To assemble: Split each layer in two through the middle to form four thin layers. Place one raisin layer, cut side up, on a serving plate. Top with about 1 cup filling. Cover with plain layer. Top with another cup filling. Repeat remaining layers, using 1 cup filling between each and the remainder on top of cake, spooning back on top any that drips.
12 servings |
This recipe for Japanese Fruit Cake is from