mama's japanese fruit cake
(1 RATING)
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!
No Image
prep time
35 Min
cook time
1 Hr 30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 3/4 cup butter
- 1 cup milk
- 2 cups granulated sugar
- 1 cup pecans, in pieces
- 1 cup raisins
- 4 medium eggs
- 3 cups plain flour
- 1/3 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3 teaspoons baking soda
- 1 teaspoon allspice (optional)
- 1 teaspoon cloves (optional)
- FILLING
- 2 cups sugar
- 2 tablespoons cornstarch
- 1 - lemon- juice and zest
- 1 cup hot water
- 1 cup coconut
How To Make mama's japanese fruit cake
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Step 1Cream butter and sugar together, add eggs one at a time beating well after each.
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Step 2Stir dry ingredients together.
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Step 3Add dry ingredients and milk to creamed mixture a small amount at a time alternating between the the two. Stir until thoroughly incorporated.
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Step 4With 1/4 of a cup of additional flour dust the raisins and the nuts. Shake off excess before adding to batter.
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Step 5Pour 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.
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Step 6Cool on racks.
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Step 7To make filling, combine all ingredients and cook until thick. Cool slightly and spread between layers and on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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