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Japanese Fruit Cake Recipe

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This recipe for Japanese Fruit Cake is from Recipes Through the Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 c. butter
2 c. sugar
3 c. flour
4 eggs
1 c. milk

Japanese Fruit Cake Icing:
Juice of two lemons and a little grated lemon rind
6 oz. shredded coconut
2 c. sugar
1 c. boiling water
2 T. cornstarch
Directions:
Directions:
Cake:
Cream sugar and butter; add eggs; add flour a little at a time. Alternate with milk (begin and end with flour). Divide the batter into thirds. Fill two cake pans with two thirds of the batter. To the remaining third add a little almond extract if you desire. Add 1/2 c. diced raisins, 1/4 to 1/2 tsp. each of cinnamon, allspice, and nutmeg. Place in a greased and floured cake pan. Cook all three layers at 350 degrees for 25-30 minutes.

Icing:
Put all ingredients except coconut and sugar in a pan. When the mixture boils add the coconut and sugar that has been dissolved in 1/2 cup cold water. Continue to cook until mixture drops in a lump from a spoon. Cool before icing the cake.

 

 

 

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