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Japanese Fruitcake

"This recipe was given to me by my grandmother, now deceased. It is at least 40 years old."
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Ingredients

55 m servings 1077 cals
Original recipe yields 12 servings (1 - 9 inch round layer cake)

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Directions

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  1. Dedge the raisins in 1 cup flour.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
  3. Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
  4. In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
  5. In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
  6. Bake for 25 minutes, or until done. Cool layers on wire racks.
  7. In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.

Nutrition Facts


Per Serving: 1077 calories; 44.4 g fat; 166.7 g carbohydrates; 13 g protein; 135 mg cholesterol; 446 mg sodium. Full nutrition

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Reviews

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I made this cake for my brother, who remembered our mother baking it for Christmas - many more then 40 years ago! The cake is good but the prep time is more like hours than minutes.

I had to make a Japanese dish for my son's international feast for boys scouts. I made this in no time considering the very little time I had after I got off from work and be able to make it to ...