My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.


Recipe Summary

1 hr
40 mins
1 hr 40 mins
4 layer 9 inch cake


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.

  • Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.

  • In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.

  • Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.

  • To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.

  • Assemble cake with filling between layers, and ending with filling on top.

Nutrition Facts

211 calories; protein 2.6g; carbohydrates 34g; fat 8.2g; cholesterol 36.2mg; sodium 86mg. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
ALMOST like the Japanese Fruitcake my grandmother made. To die for.... Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
ALMOST like the Japanese Fruitcake my grandmother made. To die for.... Read More
Rating: 5 stars
I have been looking for this taste for years and tried many different recipes. This is the best I have come across so far. It is spicy and not "over sweet". An excellent accompaniment to the holiday dinner after eatting so many very sweet treats during the holiday season. It is also very impressive to look at with 4 layers! I garnished the top with extra raisins, coconut, pecans and a sprinkle of all the spices in the recipe! Read More
Rating: 5 stars
My mother-in-law made Japanese Fruit Cake every year for Christmas and this tastes very much like hers. My husband was very pleased. I had a lot of leftover icing so next time I may make 2 2-layer cakes and give one as a gift or serve one for Thanksgiving and one for Christmas. It makes a very large cake. Read More
Rating: 5 stars
If this is even close to the same cake my mother used to make it last forever. I was married in 1960 and Mother made one for our get-together supper. I wrapped about a fourth of it up in foil and came back to Kansas City (from Texas). We unloaded the car and I put the cake in the upper cabinet above the sink and promptly forgot about it. A year later I found it and opened it up and it was just as tasty as it did a year earlier. Read More