Japanese Fruit Cake Ii
They are rich with protein, mineral, carbohydrate, and healthy fat to start your day right.
Recipe Summary Japanese Fruit Cake Ii
My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.Ingredients | Japanese Egg Recipes1 cup butter2 cups sugar6 egg yolks3 cups all-purpose flour4 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon nutmeg1 teaspoon ground cloves1 cup milk2 cups raisins2 cups flaked coconut1 cup chopped pecans6 egg whites2 cups sugar¼ cup all-purpose flour1 ½ cups water2 lemons, peeled and seeded2 oranges, peeled and seeded2 cups flaked coconutDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.Assemble cake with filling between layers, and ending with filling on top.Info | Japanese Egg Recipesprep: 1 hr cook: 40 mins total: 1 hr 40 mins Servings: 48 Yield: 4 layer 9 inch cake
TAG : Japanese Fruit Cake IiDesserts, Cakes, Fruitcake Recipes,
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