Japanese Fruit Cake III
"A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist"
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Ingredients1 h 40 m servings 756 cals
Original recipe yields 12 servings (1 - 3 layer cake)
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
- Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.
Per Serving: 756 calories; 27.6 g fat; 125.1 g carbohydrates; 8.9 g protein; 103 mg cholesterol; 298 mg sodium. Full nutrition
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