HOMEMADE JAPANESE FRUIT CAKE

Homemade Japanese Fruit Cake image

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.