Homemade Japanese Fruit Cake

Dianne Battista

By
@dbattista

This cake has been in our family for many,many years. I remember my grandmother and mother making this cake at Christmas every year. Mother would make this cake and sell them in our neighborhood. This is a beautiful cake for the holidays.


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Prep:

30 Min

Ingredients

1 1/2 c
sugar
2 c
self rising flour
1 c
milk
3
eggs
1/2 c
shortening
1 1/2 Tbsp
vanilla

BATTER FOR PLAIN LAYERS

1 c
pecans- ground
1 c
seedless raisins- ground
1 c
english walnuts ground
1 c
seedless blackberry jam
1/2 c
pineapple
1/2 c
maraschino cherries-chopped
1/2 c
fig preserves- chopped
1/2 c
pear preserves- chopped
1/2 c
dates, chopped
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
ground cloves
1/2 tsp
ground allspice

INGREDIENTS FOR FRUIT LAYERS

3/4 c
selfrising flour
2 c
water
3 c
sugar
5
egg yolks-beaten
zest and juice of 3 lemons (meyer)
zest and juice of 2 oranges
coconut for icing and outside of cake

ICING FOR CAKE

Directions Step-By-Step

1
Plain and fruit layers:

Use 1/2 batter for 1 plain layer-take the other 1/2 and mix with fruit batter. Pour into greased and floured cake pans-Bake at 350 degrees until done-approximately 25-30 minutes for plain layers. 30-40 minutes for the fruit layers-test with toothpicks.
2
Icing for cake:

Cook over medium heat until thick. You can add coconut to the batter before spreading onto the layers. After cake has been totally iced, take coconut and put on outside of cake. Decorate with cherries or pecans. Makes a beautiful cake for the holidays.

About this Recipe

Course/Dish: Cakes