"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Original Japanese Fruit Cake Recipe

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This recipe for Original Japanese Fruit Cake, by , is from The Thompson Family Cookbook, 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!

Annie Long & Keith Thompson


Main cake

2 cups Sugar
½ lb Butter, at room temperature
6 Ea Eggs, at room temperature
3¼ cups Self Rising Flour, sifted
1 cup Whole Milk
½ lb. Seedless Raisins (dried currants may be substituted for some or all)
½ Cup Molasses
1½ cup shredded and chopped coconut
2 tsp Vanilla Extract
1 tsp Ground Allspice
1 tsp Ground Cinnamon
½ tsp Ground Cloves
1 cup chopped Pecan Pieces (or walnut)

Place the sugar in a large mixing bowl. Add the butter. Cream butter and sugar together until smooth, about 8 minutes with an electric mixer. Add eggs, one at a time, mixing together just until combined. Sift the flour. Measure out 3¼ level cups of sifted flour. Add about 2 tablespoons of the flour to the raisins, toss until coated. Set aside do not add to other ingredients at this time. Add the vanilla extract to milk. Alternate adding flour and milk to mixture. Start with flour and end with flour, mixing after each addition just until incorporated into batter. mix the coconut in batter. Put parchment paper in bottom of (2) 9" round pans. Grease and flour the 9 inch baking pans. Divide the batter evenly and pour one half into one of the 9" pans Add the allspice and the cinnamon and cloves to the other batter mix . Add the molasses. Mix again, until spices and flavoring are incorporated. Scrape down sides of bowl as needed. Fold the raisins and nuts into the batter.. Tap lightly on counter to release air bubbles. pour batter into other pan.
Bake at 350F degrees until done approximately 30-60 minutes. Test with a toothpick for doneness. White layer done quicker than dark.
Remove pans when done, place on wire rack to cool.


1 cup Whole milk
2 cup Granulated Sugar
¼ cup Lemon Juice (orange may be substituted)
2 tsp. Lemon Zest(optional)(orange may be substituted)
2 cups Coconut, shredded and chopped in food processor
2 T Cornstarch
¼ cup cold water

1 or 2 apples thinly sliced

Place milk in a medium sized sauce pot. Bring to a light boil. Add the sugar.Add the lemon Juice and zest. Add the grated coconut.Let return to a light boil, cook for 7 minutes, stirring often so it doesn’t burn or stick. Mix the cornstarch in ¼ cup COLD water. Stir well to dissolve. Add the cornstarch mixture to the sauce pot. Stir to combine. Simmer for about 4 minutes, stirring often. Remove from heat and let cool. Stir several times as it cools.
Assemble the cake
place dark cake on bottom poke holes in cake all over. Place filling between the layers, and then place other white cake on top poke holes all over top. and then place rest of icing on top of white cake. Garnish with pecan pieces and maraschino cherry halves if desired. Slice apple and pin to sides with toothpicks to help cake not to dry.

Personal Notes:
Personal Notes:
I remember my Great grandmother(Annie Long)cooking something like this when I was a child the recipe was given to her by her mother (Lula Long who passed in 1910). Unfortunately the recipe was lost to time. I have tried to recreate her Christmas cake as best as I can remember but my 50 year old memories are foggy. I used recipes in the Cochran Bi-centianal cookbook as a starting point. And tried to make it match my memories of her cake.




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