Japanese Fruitcake

Japanese Fruitcake


2 people made this

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

Darlene Coleman

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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