Japanese Fruit Cake Recipe
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Category: |
Category: |
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Main cake |
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Ingredients: |
Ingredients: 4½ cups Self Rising Flour
8 ea Eggs
½ cup Buttermilk
2 cup Sugar
1 lb. Seedless Dark Raisins
¾ lb. Melted Butter
½ cup Chocolate baking powder
1 tsp. Cinnamon powder
1 tsp Allspice powder
1 lb. Pecan pieces
1 lb. English Walnuts
½ cup Cane syrup
1 pt. Fig preserves
1 pt. Pear preserves
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Directions: |
Directions:Mix all ingredients together. Divide in half pour each into buttered 9" pans. Bake at 250 for about 2 ½-3 hours until toothpick inserted into middle will be clean when you remove it. Let cool to room temperature. Then turn over 1 of the pans onto shiny side of freezer paper. |
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Icing |
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Ingredients: |
Ingredients: 12 oz. Evaporated Milk
2 T. Corn Starch
2 cups Sugar
1 tsp Vanilla Extract
4 oz. Butter
10 oz Coconut
2 oz Coconut
1 cup Pecan Pieces
1 jar Cherries
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Directions: |
Directions:Mix milk, sugar, and corn starch together. Cook Mixture over low heat until thick after low boil approximately 10 minutes. Add butter to mix and continue to cook until mix is uniform. Add in vanilla, 10 oz coconut and mix well and then spoon 1/2 on top of bottom layer of cake. Spread 1/2 pecans. Stack other cake on top of the first cake. Spoon remaining icing onto cake Spread rest of pecans sprinkle uncooked 2 oz coconut
over top for winter look. and decorate with Cherries cut in half. Cover completely with freezer paper. Then wrap with Tin foil. Let cake age 3 to 4 weeks in cool room above freezing.
To keep cherries from staining coconut you can add them right before serving the cake |
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Personal
Notes: |
Personal
Notes: This was a christmas cake Ruby Moore cooked and gave for christmas presents. I think she modified recipe from 2 other cakes main cake was taken from old fashioned cake and icing modified from Japanese Fruit cake.
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