Fan requested repost: JAPANESE FRUITCAKE Aunt Frances and Aunt Margaret used to make these every Christmas - it is sinfully rich and fattening –it’s expensive and takes a long time to make so no one takes the time anymore. Makes 4 layer—9 inch cake INGREDIENTS 1 cup butter 3 cups all-purpose flour 1 cup milk 6 egg whites 6 egg yolks 2 cups white sugar 2 cups raisins 2 cups flaked coconut 1 cup chopped pecans 4 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 2 cups white sugar 4 tablespoons all-purpose flour 1 1/2 cups water 2 lemons 2 oranges 2 cups flaked coconut 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 9 inch round cake pans. 2. Cream butter and 2 cups sugar until light and fluffy. Add yolks one at a time, beating well with each addition. 3. Sift 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisins, pecans and 2 cups coconut. 4. In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain. 5. Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake at 350 degrees F (175 degrees C) for 25 to 30 min or until pick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling. 6. To make the filling: Mix 2 cups sugar and 4 tablespoons flour in a saucepan, add water and stir until dissolved. 7. Chop lemons and oranges into small bits and add to saucepan. Bring to a boil and cook until thick, about ten minutes. Add 2 cups coconut. Allow to cool. 8. Assemble cake with filling between layers, and ending with filling on top. ~
Posted on: Thu, 29 Aug 2013 12:58:38 +0000
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