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Mom’s Best Layer Cakes- Japanese Fruit Cake Recipe

Updated on October 18, 2014
rmcrayne profile image

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.



Among members of our extended family, my mother’s love of sweets is legendary, and I’m not talking candy bars. Mom always had homemade cakes and pies in the house. At family dinners, everyone always wanted to know what my mom had made for desserts. While she sometimes baked pies, she was known for her cakes. Japanese Fruit Cake was a holiday treat. She only made it around Thanksgiving or Christmas.


Japanese Fruit Cake consists of two plain or “light” layers alternated with two “dark” layers with spices, nuts, and raisins. As a child and teen, I didn’t really appreciate the Japanese Fruit Cake. It took me many years to be accepting of raisins. When I was young, they were an annoyance to be picked out of food! I didn’t like the texture. And to me, “Fruit Cake” was the Christmas cake with nuts, candied cherries & pineapple, and yes, those pesky raisins. I actually preferred the much maligned Fruit Cake.


Anyway, if you’re looking for something a little different, give this recipe a try. If Japanese Fruit Cake is a memory from your past too, definitely give my mom’s recipe a try. If you can’t trust a certified “sweet tooth” for a cake recipe, who can you trust?



Japanese Fruit Cake
Japanese Fruit Cake | Source

Japanese Fruitcake Ingredients


4 eggs

2 cups of sugar

1 cup of butter

1 cup of milk

3 cup of flour

2 teaspoon of baking powder


1- Cream the butter and sugar together with your mixer.

2- Add eggs and mix well.

3- In another bowl, mix flour, baking powder and soda together.

4- Alternate adding flour mixture and milk to butter, sugar and eggs.

5- Divide the batter in half, and pour first half into 2 greased and floured layer cake pans.


To the other half of the batter, add:

1 cup of raisins

1 cup of chopped pecans

1 teaspoon of allspice

1 teaspoon of cinnamon

1 teaspoon of cloves


Divide the raisin-nut batter into 2 layer cake pans.

Bake all four layers for 25 to 30 minutes at 350 degrees.


Filling


Grated peel of 1 lemon

1 large package frozen coconut, fine flake

2 cups of sugar

2 cup of boiling water

1 ½ tablespoons of flour


1- Mix flour and sugar, then add remaining ingredients.

2- Boil briefly on low heat.

3- Place dark layer on a plate. Apply filling to top. Add light layer, and top with filling. Again alternate to dark, then light layer.


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  • Gypsy Willow profile image

    Gypsy Willow 5 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

    Sounds scrumptious, can't wait to give it a try! PS I love raisins.

  • Mekenzie profile image

    Susan Ream 5 years ago from Michigan

    I love fruit cake and like you, didn't learn to appreciate it until I grew up. This one is really unique and sounds scrumptious! It would make a perfect Christmas cake. Thanks!

    Mekenzie

  • ethel smith profile image

    Eileen Kersey 5 years ago from Kingston-Upon-Hull

    Sounds easy but that could be your easy to follow instructions. Love fruit cake though si this should suit me down to the ground

  • rmcrayne profile image
    Author

    rmcrayne 5 years ago from San Antonio Texas

    Thanks Ladies for your support. If you try the cake, let me know how it comes out.

  • Arachnea profile image

    Tanya Jones 2 years ago from Texas USA

    This sounds delish.

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