Homemade Japanese Fruit Cake

3
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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
30 Min

Ingredients

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  • 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

How to Make Homemade Japanese Fruit Cake

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.

Printable Recipe Card

About Homemade Japanese Fruit Cake

Course/Dish: Cakes




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