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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Japanese Fruit Cake Recipe

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This recipe for Japanese Fruit Cake is from Family Favorites , 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:  
1 cup butter
2 cups sugar
4 eggs
3 cups plain flour
1 cup milk
1 tablespoon baking powder
1 cup nuts
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 pound raisins

Filling

2 lemons
1 cup hot water
2 cups sugar
1 tablespoon cornstarch
1 fresh coconut, grated
Directions:
Directions:
Cream butter and sugar together well, add eggs one at a time, beating after each addition. Sift flour and baking powder together. Alternate adding milk and flour in small amounts to sugar mixture. Mix well after each addition. Divide batter in half. To one half add nuts. To other half add spices and raisins. Pour each mixture into 2 greased and floured, round cake pans. Bake 375° until cake tests done.


Filling

Combine the juice from 2 lemons, a little grated rind, sugar and hot water. Bring to a boil. Dissolve cornstarch in a little cold water, add to boiling mixture. Add coconut. Cook until thick, stirring constantly. Spread between layers and on top.
Personal Notes:
Personal Notes:
Note; Use butter and not margarine. Mix by hand. This is an old recipe and using an electric mixer breaks it down too much. I use 1/2 pound raisins. This is Mama Little’s recipe, Ma Bert’s mother.

 

 

 

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