Homemade Japanese Fruit Cake Recipes

JAPANESE FRUIT CAKE MY MOM USED TO MAKE

Steps:

• TO MAKE CAKE: Cream butter.
• Gradually add sugar beating w/mixer on medium speed.
• Add eggs 1 at a time, beating well after each addition.
• Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
• Stir in vanilla extract.
• Pour 1/3 of batter into well buttered& floured 9" round cake pan.
• Stir cinnamon& next 3 ingredients into the remaining batter.
• Pour into 2 well-buttered& floured 9" round cake pans.
• Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
• Cool in pans 10 minutes, remove& cool completely on racks.
• Spread frosting between layers, on top& sides.
• Stack white layer between the 2 spiced layers.
• Garnish with pecan halves.
• FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
• Bring remaining 1 cup water to boiling in medium saucepan.
• Stir in the sugar, rind& juice.
• Return to a boil.
• Cook to soft ball stage (236 degrees F), stirring often.
• Gradually add to cornstarch mixture& continue.
• stirring.
• Cook over medium heat, stirring constantly, until thick& bubbly.
• Remove from heat, stir in coconut.
• Cool.
• Stir frosting before spreading on cake.

JAPANESE FRUIT CAKE

Steps:

• --DARK LAYERS--.
• Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9" cake pans until done at 350 degrees. --.
• --WHITE LAYERS--.
• Mix and bake in layers, 9" pans at 350 degrees until done. --.
• --FILLING--.
• Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers.
• This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.

JAPANESE FRUIT CAKE

Steps:

• Eggless Cake: Put sugar in mixing bowl.
• Add spices then buttermilk slowly mixing together.
• Mix together flour, soda raisins and nuts and add to buttermilk mixture.
• Blend thoroughly.
• Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
• Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
• Put between cake layers.

HOMEMADE JAPANESE FRUIT CAKE

Steps:

• 1. Plain and fruit layers: Use 1/2 batter for 1 plain layer-take the other 1/2 and mix with fruit batter. Pour into greased and floured cake pans-Bake at 350 degrees until done-approximately 25-30 minutes for plain layers. 30-40 minutes for the fruit layers-test with toothpicks.
• 2. Icing for cake: Cook over medium heat until thick. You can add coconut to the batter before spreading onto the layers. After cake has been totally iced, take coconut and put on outside of cake. Decorate with cherries or pecans. Makes a beautiful cake for the holidays.

JAPANESE FRUIT CAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°. Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at high speed until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, beating well after each addition. Stir the vanilla into the buttermilk. Using a large rubber spatula, stir the dry ingredients into the batter in 2 batches, alternating with the butter-milk. Scrape half of the batter into 1 of the prepared cake pans and smooth the surface. Fold the walnuts, currants, cinnamon, allspice and cloves into the remaining half of the cake batter. Scrape the spice batter into the second cake pan and smooth the surface. Bake the cakes in the middle of the oven for 35 minutes, or until a toothpick inserted in the center of each comes out clean. Transfer the cakes in their pans to wire racks and let cool for 15 minutes, then turn them out onto the racks and let cool completely. Leave the oven on. Spread the coconut on a large rimmed baking sheet and bake, stirring occasionally, until golden brown, about 8 minutes. Transfer to a plate and let cool. Using a serrated knife, halve each cake layer horizontally. Set 1 plain cake layer on a cake plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the toasted coconut over the frosting, then spoon 1/2 cup of the frosting around the edge and in the center of the cake. Top with a spice cake layer. Continue frosting and sprinkling with this and the remaining cake layers, alternating the plain and spice cakes. Spread the top of the cake with the remaining frosting and sprinkle with the remaining coconut. Cut into wedges and serve.

JAPANESE FRUIT CAKE

Steps:

• 1. Cream together the shortening and sugar until fluffy. Beat in eggs one at a time
• 2. Sift together the flour, soda and salt. Stir into creamed mixture alternately with buttermilk and vanilla.
• 3. Pour 1/3 of the batter into one 9 inch greased and floured cake pan.
• 4. In the remaining batter stir in pecans, raisins, cinnamon, all-spice, mace and ground clove. Pour this mixture into 2 more greased and floured 9-inch cake pans.
• 5. Bake for 30 - 35 minutes at 350 degrees. Remove from oven and cool.
• 6. After the cake is cooled, put layers together with the Japanese cake filling with the thin layer in the middle - this is the layer without the nuts, raisins etc.
• 7. For the Filling Mix together the sugar, salt, and corn starch. Stir in the 3/4 cup pineapple syrup.
• 8. Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Boil for one minute.
• 9. Remove from heat. Blend in butter, grated orange rind, orange juice and lemon juice. COOL Stir in coconut, crushed pineapple and pecans. Spread between layers and top of cake. Makes enough filling for 3 layers.