Japanese fruit cake

Japanese fruit cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• flour
• butter - 1 c
• egg yolks - 12 item
• cocoa - 1/2 c
• buttermilk - 1 c
• baking powder - 2 tsp
• baking soda - 1 tsp
• egg whites - 12 item
• raisins - 2 c
• pecans - 2 c
• lemon - 1 tsp
• cherries - 1/2 lb
• citron - 1/4 lb
• Brazil nuts - 1 c
• Filling:2 fresh coconuts, grated

How to make japanese fruit cake:

Dark Layers (makes 3):2 c. sugar1 c. butter1 c. buttermilk2 1/2 c. flour2 tsp. baking powder1 tsp. baking soda1/2 c. cocoa2 c. raisins2 c. pecans12 egg yolks1 tsp. vanilla1 tsp. lemon Filling:2 fresh coconuts, grated3 c. sugar2 c. milk White Layers: Cream sugar and butter. Add milk and dry ingredients. Add citron, cherries, nuts and flavoring. Fold in beaten egg whites. Add soda to buttermilk.

Dark Layers: Cream butter and sugar. Add egg yolks, milk and dry ingredients. Add flavoring, raisins and pecans.

Filling: Boil sugar and milk 3 minutes. Add grated coconut and boil 2 minutes longer.

Grease and flour pans. Bake in layers for 30 to 35 minutes at 350°. This makes a big 6-layer cake or you can make 2 (3-layer) cakes. Alternate white and dark. Put filling between layers.

Bake cake 2 weeks or longer before time to serve and store in airtight container. Then ice with your favorite white icing and sprinkle with coconut.

Recipe categories: Desserts, Cakes, Christmas.