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Recipe Japanese Fruitcake (Christmas)
Home Cooking Recipes
Required Ingredients:
- 1 cup all-purpose flour
- 1 pound raisins
- 1 cup butter
- 2 cups white sugar
- 6 eggs, separated
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup milk
- 1 cup flaked coconut
- 1 cup chopped pecans
- 2 cups white sugar
- 1 1/2 cups hot water
- 4 teaspoons all-purpose flour
- 1 lemon -- peeled, seeded and minced
- 2 large orange, peeled, sectioned, and cut into bite-size
- 1 pound flaked coconut
- 1 cup pecan halves
- 1 cup maraschino cherries, halved
Preparing/Cooking:
- Dedge the raisins in 1 cup flour.
- Preheat oven to 350 degrees F (175 degrees C).
- Butter and flour two 9 inch round pans.
- Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
- 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.
- In a clean bowl, beat egg whites until stiff peaks form.
- Fold into batter, and then pour batter into prepared pans.
- Bake for 25 minutes, or until done.
- Cool layers on wire racks.
- 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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