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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Japanese Fruit cake Recipe

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This recipe for Japanese Fruit cake is from The Huiet Family Cookbook ,volumn II, 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:  
2/3 cup vegetable shortning
1/3 cup butter, softened
2 cups sugar
4 eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2/3 cups chopped nuts
2/3 cups chopped raisins
3/4 teaspoon all spice,
3/4 teaspoon cinnamon
1/2 teaspoon cloves
3/4 teaspoon mace
Directions:
Directions:
Cream shortning, butter and sugar together until fluffy. Add eggs, 1 at a time beating well after each addition. Sift flour, soda and salt together. Alternately add dry ingredients and buttermilk with vanilla to creamed mixture. Pour 2/3 of batter into 2 of 3 greased and floured 9 inch round baking pans. Stir nuts, rasins, allspice, cinnamon, cloves and mace into remaining batter. Pour into remaining pan. Bake at 350 for 30 - 35 minutes. Prepare Japanese Fruit Cake filling. Spread between cooled cake layers, placing spice layer in center. Frost top and sides with a white frosting.
Number Of Servings:
Number Of Servings:
16 - 20
Personal Notes:
Personal Notes:
Aunt Annie Coleman made this the first time I had it.

 

 

 

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