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Japanese fruit cake

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Ingredients/Components

sugar
eggs - 4 item
vanilla - 1 Tbsp
milk - 1 c
salt - 1/4 tsp
flour - 3 c
butter - 1 c
water - 1 c
baking powder - 2 tsp
cloves - 1/2 tsp
box raisins - 1 item
juice of 2 lemons
each: cinnamon and allspice
Filling:1 fresh coconut, grated
flour in coconut milk - 1 Tbsp

How to make japanese fruit cake:

Second Half of Batter:1 tsp. each: cinnamon and allspice1/2 tsp. cloves1 box raisins Filling:1 fresh coconut, grated2 c. sugar juice of 2 lemons1 c. water1 Tbsp. flour in coconut milk Cream butter, sugar and salt together, then add to well beaten eggs. Add half of milk, mix baking powder with other half and to first mixture add vanilla and flour. Divide batter into two equal parts. Pour one part into 2 round cake pans that have been greased and floured and bake in moderate oven until golden brown. Add the cinnamon, allspice, cloves ad raisins to the other half of batter. Bake these in two round cake pans that have been greased and floured in moderate oven until golden brown. Put cake layers on racks to cool.

Filling: Mix grated coconut, sugar, lemon juice and grated lemon peel with water. Cook 5 minutes. Mix flour into coconut milk and add to mixture in pan, cooking until thick enough to spread, do not overcook. Cool, then layer the cake with the filling, alternating the plain and spice layers. You can put a little powdered sugar in the filling that goes on top. There may be enough for some on the sides. This needs to be stored in a tight cake pan.

Recipe categories: Desserts, Cakes, Christmas.

Rating:

3.8

Average rating: 3.8, total votes: 9

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