Japanese Fruitcake Tasty Recipes

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Japanese Fruitcake

"This recipe turned into given to me with the aid of my grandmother, now deceased. It is at least 40 years antique."

Ingredients :

1 cup all-purpose flour
1 pound raisins
1 cup butter
2 cups white sugar
6 eggs, separated
three cups all-purpose flour
four teaspoons baking powder
2 teaspoons floor cinnamon
1 teaspoon ground cloves
1 teaspoon floor nutmeg
1 cup milk
1 cup flaked coconut
1 cup chopped pecans
2 cups white sugar
1 half of cups hot water
four teaspoons all-motive flour
1 lemon -- peeled, seeded and minced
2 big orange, peeled, sectioned, and cut into bite-length
1 pound flaked coconut
1 cup pecan halves
1 cup maraschino cherries, halved

Instructions :

Prep : 20M	Cook : 12M	Ready in : 55M

Dedge the raisins in 1 cup flour.
Preheat oven to 350 degrees F (175 levels C). Butter and flour two 9 inch spherical pans.
Sift collectively the flour, baking powder, cinnamon, clove, and nutmeg.
In a big bowl, cream together the butter or margarine and sugar; upload egg yolks, and beat until clean. Mix in flour aggregate in components alternately with milk. Stir in coconut, pecans, and raisins.
In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, after which pour batter into organized pans.
Bake for 25 minutes, or till done. Cool layers on wire racks.
In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium warmness till thickened. Stir in coconut and prepare dinner for 2 mins. Allow to cool, after which ice cake. Alternate pecan halves and maraschino cherries halves around pinnacle of cake to form a pinwheel.

Notes :

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