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

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Ingredients

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