Japanese Fruitcake

    1 hour

    This recipe was given to me by my grandmother, now deceased. It is at least 40 years old.

    2 people made this

    Serves: 12 

    • 1 cup (125g) plain flour
    • 450g raisins
    • 1 cup (230g) butter
    • 2 cups (450g) caster sugar
    • 6 eggs, separated
    • 3 cups (375g) plain flour
    • 4 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 1 cup (250ml) milk
    • 1 cup (120g) flaked coconut
    • 1 cup (160g) chopped pecans
    • 2 cups (450g) caster sugar
    • 1 1/2 cups (375ml) hot water
    • 4 teaspoons plain flour
    • 1 lemon -- peeled, seeded and minced
    • 2 large orange, peeled, sectioned, and cut into bite-size pieces
    • 450g flaked coconut
    • 1 cup (140g) pecan halves
    • 1 cup (150g) maraschino cherries, halved

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Dedge the raisins in 1 cup flour.
    2. Preheat oven to 175 degrees C (350 degrees F). Butter and flour two 24cm (9 inch) round tins.
    3. Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
    4. In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
    5. In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
    6. Bake for 25 minutes, or until done. Cool layers on wire racks.
    7. In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.

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    Reviews in English (2)


    I made this cake for my brother, who remembered our mother baking it for Christmas - many more then 40 years ago! The cake is good but the prep time is more like hours than minutes.  -  13 Jan 2001  (Review from Allrecipes US | Canada)


    I had to make a Japanese dish for my son's international feast for boys scouts. I made this in no time considering the very little time I had after I got off from work and be able to make it to the meeting. It turned out great, easy and best part everyone LOVED IT! Thanks!  -  17 Nov 2014  (Review from Allrecipes US | Canada)