Name: Japanese Fruit Cake
Prep time: 60 min
Cook time: 40 min
Total time: 110 min
Ingredients: 2 cups raisins; 2 cups flaked coconut; 1 cup chopped pecans; 3 cups all-purpose flour, divided; 2 cups white sugar; 1 cup butter; 6 large egg yolks; 4 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground cloves; 1 cup milk; 6 large egg whites; 2 cups white sugar; 0.25 cup all-purpose flour; 1.5 cups water; 2 oranges, peeled and seeded; 2 lemons, peeled and seeded; 2 cups flaked coconut

Japanese Fruit Cake

5.0

(4)

4 Reviews

1 Photo

My mother used to make one of these Japanese fruitcakes every Thanksgiving and Christmas. It is rich and full of bright flavors.

Recipe by Pat K

Updated on October 4, 2022

Prep Time:

1 hrs

Cook Time:

40 mins

Additional Time:

10 mins

Total Time:

1 hrs 50 mins

Servings:

Yield:

1 4-layer 9-inch cake

Jump to Nutrition Facts

Ingredients

2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
3 cups all-purpose flour, divided
2 cups white sugar
1 cup butter
6 large egg yolks
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup milk
6 large egg whites

Filling:

2 cups white sugar
¼ cup all-purpose flour
1 ½ cups water
2 oranges, peeled and seeded
2 lemons, peeled and seeded
2 cups flaked coconut

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.
Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Add flour mixture to egg mixture in batches, alternating with milk, beating briefly after each addition. Fold in raisin mixture until incorporated.
Whip egg whites in a separate clean bowl to stiff peaks. Fold into batter until no streaks remain. Divide batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
Make filling: Combine sugar and flour in a saucepan; add water and stir over medium heat until sugar is dissolved. Chop oranges and lemons into small pieces and add to water mixture in the saucepan. Bring to a boil and cook until thick, about 10 minutes. Stir in coconut and set aside to cool.
Assemble cake with filling between cooled cake layers; end with filling on top.

Nutrition Facts (per serving)

211	Calories
8g	Fat
34g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 48
Calories 211
% Daily Value *
Total Fat 8g	11%
Saturated Fat 5g	23%
Cholesterol 36mg	12%
Sodium 86mg	4%
Total Carbohydrate 34g	12%
Dietary Fiber 2g	6%
Total Sugars 24g
Protein 3g
Vitamin C 7mg	37%
Calcium 41mg	3%
Iron 1mg	4%
Potassium 132mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.