Mama's Japanese Fruit Cake Recipe

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Mama's Japanese Fruit Cake

Janice Davis

By
@corvettegirl

This recipe was my mother's favorite to make every Christmas. She didn't care for regular fruit cakes. But this delectable cake was what the family looked forward to each Christmas. Mama went home to be with the Lord a few years ago. I found this recipe tucked in her recipe box. She had saved the original recipe which she had clipped from the local paper. Discolored with age, the clipping fell out when I pulled out another recipe. Her notes for the changes she made to the original recipe written in red ink.

The cake takes a bit of time but it is well worth it. If you love coconut you're gonna love this!


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Comments:

Serves:

12

Prep:

35 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

3/4 c
butter
1 c
milk
2 c
granulated sugar
1 c
pecans, in pieces
1 c
raisins
4 medium
eggs
3 c
plain flour
1/3 tsp
salt
1 tsp
cinnamon
1 tsp
nutmeg
3 tsp
baking soda
1 tsp
allspice (optional)
1 tsp
cloves (optional)

FILLING

2 c
sugar
2 Tbsp
cornstarch
1
lemon- juice and zest
1 c
hot water
1 c
coconut

Directions Step-By-Step

1
Cream butter and sugar together, add eggs one at a time beating well after each.
2
Stir dry ingredients together.
3
Add dry ingredients and milk to creamed mixture a small amount at a time alternating between the the two. Stir until thoroughly incorporated.
4
With 1/4 of a cup of additional flour dust the raisins and the nuts. Shake off excess before adding to batter.
5
Pour into three greased and floured layer cake pans and bake in 300 degree oven about 1 hour or until cake leaves the side of the pans.
6
Cool on racks.
7
To make filling, combine all ingredients and cook until thick. Cool slightly and spread between layers and on top.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern