japanese fruit cake

Name: Japanese Fruit Cake
Prep time: 30 min
Cook time: 35 min
Yield: 16
Cuisine: Japanese
Ingredients: - 1 cup crisco shortening; - 2 cups sugar; - 4 eggs; - 3 cups all-purpose flour; - 1 teaspoon salt; - 1 teaspoon baking soda; - 1 cup buttermilk; - 1 teaspoon vanilla; - 2/3 cup chopped pecans; - 2/3 cup raisins; - 3/4 teaspoon cinnamon; - 3/4 teaspoon all-spice; - 3/4 teaspoon mace; - 1/2 teaspoon ground clove; ## FILLING FOR CAKE; - 2/3 cup sugar; - 1/4 teaspoon salt; - 4 tablespoons corn starch; - 3/4 cup pineapple syrup from the crushed pineapple; - 1 tablespoon butter; - 2 tablespoon grated orange rind; - 1/4 cup orange juice; - 2 tablespoons lemon jhuice; - 1-1/2 cup flaked coconut; - 1 - 20 ounce can crushed pineapple, drained; - 1/2 cup chopped pecans.

16 Pinches

Marjorie Milligan

Hollywood, AL

Updated on Dec 14, 2013

From my recipe files - given to me in the 1960's. Well worth the extra efforts.

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prep time 30 Min

cook time 35 Min

method Bake

yield 16 to 20

Ingredients

- 1 cup crisco shortening
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla
- 2/3 cup chopped pecans
- 2/3 cup raisins
- 3/4 teaspoon cinnamon
- 3/4 teaspoon all-spice
- 3/4 teaspoon mace
- 1/2 teaspoon ground clove
FILLING FOR CAKE
- 2/3 cup sugar
- 1/4 teaspoon salt
- 4 tablespoons corn starch
- 3/4 cup pineapple syrup from the crushed pineapple
- 1 tablespoon butter
- 2 tablespoon grated orange rind
- 1/4 cup orange juice
- 2 tablespoons lemon jhuice
- 1-1/2 cup flaked coconut
- 1 - 20 ounce can crushed pineapple, drained
- 1/2 cup chopped pecans.

How To Make japanese fruit cake

Step 1

Cream together the shortening and sugar until fluffy. Beat in eggs one at a time

Step 2

Sift together the flour, soda and salt. Stir into creamed mixture alternately with buttermilk and vanilla.
Step 3

Pour 1/3 of the batter into one 9 inch greased and floured cake pan.
Step 4

In the remaining batter stir in pecans, raisins, cinnamon, all-spice, mace and ground clove. Pour this mixture into 2 more greased and floured 9-inch cake pans.
Step 5

Bake for 30 - 35 minutes at 350 degrees. Remove from oven and cool.
Step 6

After the cake is cooled, put layers together with the Japanese cake filling with the thin layer in the middle - this is the layer without the nuts, raisins etc.
Step 7

For the Filling Mix together the sugar, salt, and corn starch. Stir in the 3/4 cup pineapple syrup.
Step 8

Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Boil for one minute.
Step 9

Remove from heat. Blend in butter, grated orange rind, orange juice and lemon juice. COOL Stir in coconut, crushed pineapple and pecans. Spread between layers and top of cake. Makes enough filling for 3 layers.
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