Best Homemade Japanese Fruit Cake Recipes

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JAPANESE FRUIT CAKE MY MOM USED TO MAKE



Japanese Fruit Cake My Mom Used to Make image

I have no idea where the name "Japanese Fruit Cake" originated from but this is very North American. A bit of trouble & expensive to make but your family & guests will rave over the taste for it is nothing like the traditional fruit cake usually served at Christmas time. It has been in our family for years & a holiday tradition for as long as I can remember. Serve small portions as it is very rich.

Provided by Jenny Grindele

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

1 cup butter, softened
1 3/4 cups granulated sugar
6 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup golden raisin
pecan halves (to garnish)
2 tablespoons cornstarch
1 1/2 cups water
2 cups granulated sugar
1 1/2 tablespoons grated fresh lemon rind
4 tablespoons lemon juice
1 medium coconut, grated (3 1/2 cups)

Steps:

  • TO MAKE CAKE: Cream butter.
  • Gradually add sugar beating w/mixer on medium speed.
  • Add eggs 1 at a time, beating well after each addition.
  • Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
  • Stir in vanilla extract.
  • Pour 1/3 of batter into well buttered& floured 9" round cake pan.
  • Stir cinnamon& next 3 ingredients into the remaining batter.
  • Pour into 2 well-buttered& floured 9" round cake pans.
  • Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
  • Cool in pans 10 minutes, remove& cool completely on racks.
  • Spread frosting between layers, on top& sides.
  • Stack white layer between the 2 spiced layers.
  • Garnish with pecan halves.
  • FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
  • Bring remaining 1 cup water to boiling in medium saucepan.
  • Stir in the sugar, rind& juice.
  • Return to a boil.
  • Cook to soft ball stage (236 degrees F), stirring often.
  • Gradually add to cornstarch mixture& continue.
  • stirring.
  • Cook over medium heat, stirring constantly, until thick& bubbly.
  • Remove from heat, stir in coconut.
  • Cool.
  • Stir frosting before spreading on cake.

Nutrition Facts : Calories 606, Fat 19, SaturatedFat 11, Cholesterol 149.3, Sodium 217.9, Carbohydrate 103.5, Fiber 1.8, Sugar 70.1, Protein 8.2

JAPANESE FRUIT CAKE II



Japanese Fruit Cake II image

My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.

Provided by Pat K.

Categories     Desserts     Cakes     Fruitcake Recipes

Time 1h40m

Yield 48

Number Of Ingredients 19

1 cup butter
2 cups sugar
6 egg yolks
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup milk
2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
6 egg whites
2 cups sugar
¼ cup all-purpose flour
1 ½ cups water
2 lemons, peeled and seeded
2 oranges, peeled and seeded
2 cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
  • Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
  • In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
  • Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
  • To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
  • Assemble cake with filling between layers, and ending with filling on top.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 34 g, Cholesterol 36.2 mg, Fat 8.2 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 86 mg, Sugar 24.1 g

JAPANESE FRUITCAKE



Japanese Fruitcake image

Provided by Craig Claiborne

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 18

1/2 pound unsalted butter, at room temperature, plus butter for greasing pans
3 1/3 cups all-purpose flour, plus flour for dusting pans
2 cups sugar
4 large or 5 small eggs
1 1/2 teaspoons baking powder
3/4 cup plus 2 tablespoons milk
1 teaspoon pure vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 cup dark raisins
3/4 cup pecans
1 1/2 cups water
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon rind
3 cups grated fresh or canned coconut
2 cups sugar
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees.
  • Butter insides of 2 9-inch layer cake pans. Sprinkle with flour and shake out excess.
  • Cream together sugar and 1/2 pound of butter in mixing bowl until fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift together 3 1/3 cups flour and baking powder and add mixture to batter alternately with milk and vanilla.
  • Spoon and scrape half batter into one of prepared pans and smooth over top with spatula. Set aside.
  • To remaining batter add allspice, cinnamon and cloves.
  • Chop raisins and pecans and add them. Blend well. Spoon and scrape mixture into second pan. Smooth over top. Place in oven and bake 25 to 35 minutes or until straw inserted into center comes out clean. White cake will cook faster than fruit-and-nut cake.
  • Remove layers from oven and let cool on rack about 5 minutes. Turn cakes out onto rack and let stand until completely cool.
  • To prepare filling, combine 1 cup of water, lemon juice, lemon rind, 2 cups of coconut and sugar in saucepan. Bring to a boil.
  • Combine cornstarch with the remaining 1/2 cup of water. Blend well and stir this into sauce. Cook over moderately low heat, stirring constantly, until mixture mounds or lumps when dropped from spoon (the temperature should be 205 to 210 degrees). Let cool.
  • Place fruit-and-nut cake on cake plate and frost the top. Top this with white cake. Frost cake, top and sides. Sprinkle remaining coconut over the cake. The cake may be served immediately but is best if left to stand a day or so.

Nutrition Facts : @context http, Calories 734, UnsaturatedFat 10 grams, Carbohydrate 110 grams, Fat 31 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 19 grams, Sodium 83 milligrams, Sugar 75 grams, TransFat 1 gram

JAPANESE FRUIT CAKE RECIPE - (4.5/5)



Japanese Fruit Cake Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 23

CAKE:
3 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks ( 1/2 pound) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
1/2 cup walnuts, finely chopped
3 tablespoons dried currants
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
COCONUT FROSTING:
2 cups unsweetened coconut, shredded
3 large egg whites, lightly beaten
2 1/4 cups confectioners' sugar
1/2 cup water
1/2 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon lemon zest, finely grated

Steps:

  • Preheat the oven to 350°. Butter and flour two 9-inch round cake pans. Sift the cake flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at high speed until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, beating well after each addition. Stir the vanilla into the buttermilk. Using a large rubber spatula, stir the dry ingredients into the batter in 2 batches, alternating with the butter-milk. Scrape half of the batter into 1 of the prepared cake pans and smooth the surface. Fold the walnuts, currants, cinnamon, allspice and cloves into the remaining half of the cake batter. Scrape the spice batter into the second cake pan and smooth the surface. Bake the cakes in the middle of the oven for 35 minutes, or until a toothpick inserted in the center of each comes out clean. Transfer the cakes in their pans to wire racks and let cool for 15 minutes, then turn them out onto the racks and let cool completely. Leave the oven on. Spread the coconut on a large rimmed baking sheet and bake, stirring occasionally, until golden brown, about 8 minutes. Transfer to a plate and let cool. Using a serrated knife, halve each cake layer horizontally. Set 1 plain cake layer on a cake plate and spread with 1 cup of the frosting. Sprinkle 1/2 cup of the toasted coconut over the frosting, then spoon 1/2 cup of the frosting around the edge and in the center of the cake. Top with a spice cake layer. Continue frosting and sprinkling with this and the remaining cake layers, alternating the plain and spice cakes. Spread the top of the cake with the remaining frosting and sprinkle with the remaining coconut. Cut into wedges and serve.

HOMEMADE JAPANESE FRUIT CAKE



Homemade Japanese Fruit Cake image

This cake has been in our family for many,many years. I remember my grandmother and mother making this cake at Christmas every year. Mother would make this cake and sell them in our neighborhood. This is a beautiful cake for the holidays.

Provided by Dianne Battista

Categories     Cakes

Time 30m

Number Of Ingredients 29

1 1/2 c sugar
2 c self rising flour
1 c milk
3 eggs
1/2 c shortening
1 1/2 Tbsp vanilla
BATTER FOR PLAIN LAYERS
1 c pecans- ground
1 c seedless raisins- ground
1 c english walnuts ground
1 c seedless blackberry jam
1/2 c pineapple
1/2 c maraschino cherries-chopped
1/2 c fig preserves- chopped
1/2 c pear preserves- chopped
1/2 c dates, chopped
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
INGREDIENTS FOR FRUIT LAYERS
3/4 c selfrising flour
2 c water
3 c sugar
5 egg yolks-beaten
zest and juice of 3 lemons (meyer)
zest and juice of 2 oranges
coconut for icing and outside of cake
ICING FOR CAKE

Steps:

  • 1. Plain and fruit layers: Use 1/2 batter for 1 plain layer-take the other 1/2 and mix with fruit batter. Pour into greased and floured cake pans-Bake at 350 degrees until done-approximately 25-30 minutes for plain layers. 30-40 minutes for the fruit layers-test with toothpicks.
  • 2. Icing for cake: Cook over medium heat until thick. You can add coconut to the batter before spreading onto the layers. After cake has been totally iced, take coconut and put on outside of cake. Decorate with cherries or pecans. Makes a beautiful cake for the holidays.

JAPANESE FRUIT CAKE



Japanese Fruit Cake image

Submited by Edith Stevens Wilkinson this is one intriguing cake I hope to make. Must be pretty too with a light and a dark batter. Times are a guess since none were mentioned.

Provided by Julie Bs Hive

Categories     Breads

Time 1h30m

Yield 1 fruitcake

Number Of Ingredients 24

6 egg yolks
1 (15 ounce) package seedless raisins
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup butter
1 cup candied orange peel
2 cups sugar
4 tablespoons cocoa
4 cups cake flour
2 teaspoons baking powder
1 1/2 cups walnuts
1 cup sour milk
6 egg whites, beaten slightly
2 cups sugar
1 1/2 cups butter
1 cup sweet milk
2 teaspoons baking powder
4 cups cake flour
1 tablespoon lemon extract
6 cups sugar
1 1/2 cups boiling water
5 cups grated coconut
1 orange, zest of, grated
2 lemons, zest of, grated

Steps:

  • --DARK LAYERS--.
  • Mix together all ingredients except raisins, orange peel and nuts. Grind these or chop fine and mix with the cake mixture. Bake in 9" cake pans until done at 350 degrees. --.
  • --WHITE LAYERS--.
  • Mix and bake in layers, 9" pans at 350 degrees until done. --.
  • --FILLING--.
  • Mix ingredients together and cook about 20 minutes, stirring constantly, let cool a little and spread between layers of cooled cake layers.
  • This recipe makes 2 cakes. Split each cake into half so that you have 2 layers each of light and dark cakes. Alternate layers when putting fruitcake together so that you have 1 dark, 1 white, 1 dark, 1 white layer.

Nutrition Facts : Calories 21842.2, Fat 904, SaturatedFat 565.7, Cholesterol 2401.7, Sodium 5527.6, Carbohydrate 3365.7, Fiber 121.3, Sugar 2319.8, Protein 219.9

JAPANESE FRUIT CAKE



Japanese Fruit Cake image

Make and share this Japanese Fruit Cake recipe from Food.com.

Provided by Flora Underwood

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 16

2 cups sugar
2 cups buttermilk
1 cup nuts
2 teaspoons cloves
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 cup shortening
4 cups plain flour
1 box seeded raisins
2 boxes coconut
2 1/2 cups sugar
1 1/2 cups hot water
2 tablespoons flour
2 lemons (rind grated and juiced)

Steps:

  • Eggless Cake: Put sugar in mixing bowl.
  • Add spices then buttermilk slowly mixing together.
  • Mix together flour, soda raisins and nuts and add to buttermilk mixture.
  • Blend thoroughly.
  • Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
  • Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
  • Put between cake layers.

Nutrition Facts : Calories 7507.8, Fat 186.2, SaturatedFat 40.2, Cholesterol 19.6, Sodium 3992.6, Carbohydrate 1420.2, Fiber 43.8, Sugar 957.4, Protein 98.1

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