Japanese Fruit Cake

5.0
(4)

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

1
Prep Time:
1 hrs
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hrs 50 mins
Servings:
48
Yield:
1 4-layer 9-inch cake

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

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.

  2. Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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