Japanese Fruit Cake II You Have To Try

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Japanese Fruit Cake II

"My mother used to make any such each Thanksgiving and Christmas. It is sinfully wealthy and fattening."

Ingredients :

1 cup butter
2 cups sugar
6 egg yolks
three cups all-motive flour
four teaspoons baking powder
2 teaspoons floor cinnamon
1 teaspoon nutmeg
1 teaspoon floor cloves
1 cup milk
2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
6 egg whites
2 cups sugar
1/4 cup all-motive flour
1 1/2 cups water
2 lemons, peeled and seeded
2 oranges, peeled and seeded
2 cups flaked coconut

Instructions :

Prep : 1H	Cook : 48M	Ready in : 1H40M

Preheat oven to 350 levels F (one hundred seventy five degrees C). Grease and flour 4 (nine inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour till covered. Set apart.
Cream butter and a pair of cups sugar till mild and fluffy. Beat in yolks one by one. Sift collectively last 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix till combined. Fold in raisin, pecan and coconut mixture.
In a clean bowl, whip egg whites till stiff peaks broaden. Fold into batter till no streaks stay.
Divide batter into four nine inch baking pans (about 1 half of to 2 cups according to pan). Bake in preheated oven for 25 to half-hour or till a toothpick inserted in center comes out smooth. Cool in pans 10 mins, then flip out onto twine racks to finish cooling.
To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, upload water and stir till dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and prepare dinner till thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
Assemble cake with filling between layers, and ending with filling on top.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook dinner it calmly, and make smooth-up simpler.

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