Japanese Fruit Cake Recipe

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Japanese Fruit Cake

Marjorie Milligan


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

☆☆☆☆☆ 0 votes
16 to 20
30 Min
35 Min


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


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.


1Cream together the shortening and sugar until fluffy. Beat in eggs one at a time
2Sift together the flour, soda and salt.
Stir into creamed mixture alternately with buttermilk and vanilla.
3Pour 1/3 of the batter into one 9 inch greased and floured cake pan.
4In 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.
5Bake for 30 - 35 minutes at 350 degrees.
Remove from oven and cool.
6After 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.
7For the Filling
Mix together the sugar, salt, and corn starch.
Stir in the 3/4 cup pineapple syrup.
8Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Boil for one minute.
9Remove 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Japanese
Other Tag: Heirloom