Japanese Fruitcake Recipe
Check out this Japanese Fruitcake Recipe for a cake very fond during the 40’s and the 50’s.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grit.com.
Cooking tools:
- Cake pan
- Cooling rack
- Sifter
- Hand mixer
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Fork
Ingredients
- 1 cup chopped raisins
- 1 cup chopped walnuts or pecans
- All-purpose flour
- 1 cup (2 sticks) butter or margarine, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 3 cups self-rising flour
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 cup buttermilk
- 2-1⁄2 cups sugar
- 2 tablespoons flour
- Grated rind and juice of 2 lemons
- 1-1⁄2 cups hot water
- 2 cups flaked coconut, frozen
- Whole pecans, optional
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