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Japanese Fruit Cake
recipe image
Prep Time: 0 Minutes
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 48
This fruitcake has NO candied fruits at all! Makes four 9 round cakes which are then filled .
1 cup butter
2 cups sugar
6 large egg yolks
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoons ground cloves
1 cup milk
2 cups raisins
2 cups flaked coconut
1 cup pecans, chopped
6 large egg whites
2 cups sugar
1/4 cup all-purpose flour
1 1/2 cups water
2 lemons, peeled and seeded
2 oranges, peeled and seeded
2 cups flaked coconut
1. Preheat oven to 350 degrees F. (175 degrees C)
2. Grease and flour four 9 rounds cake pans.
4. Toss together raisins, coconut and pecans in 1 cup of the flour to coat.
5. Set aside.
6. Cream butter and 2 cups sugar until light and fluffy.
7. Beat in yolks one at a time.
8. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves.
9. Add to creamed mixture, alternating with milk.
10. Mix until blended.
11. Fold in raisin/pecan/coconut mixture.
12. In a clean bowl, whip egg whites until stiff peaks form.
13. Fold into batter until no streaks remain.
14. Divide batter among four pans.
15. Bake for 25 to 30 minutes OR until cakes test done with toothpick.
16. Cool in pans 10 minutes.
17. Turn our onto wire racks to finish cooling.
19. Mix 2 cups sugar and 1/4 cup flour in saucepan.
20. Add water and stir until dissolved.
21. Chop lemons and oranges into small pieces and add to saucepan.
22. Bring to a boil.
23. Cook until thick, about 10 minutes.
24. Add coconut and stir.
25. Allow to cool.
26. Assemble cake with filling between layers and ending with filling on top.