japanese fruit cake ii

Ingredients

• Servings: 4
• 1 cup butter
• 2 cups sugar
• 6 egg yolks
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground 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-purpose flour
• 1 1/2 cups water
• 2 lemons, peeled and seeded
• 2 oranges, peeled and seeded
• 2 cups flaked coconut

Recipe

Cook Time: 40 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 4 (9 inch) round cake pans. toss together the raisins, coconut and pecans in 1 cup of the flour until coated. set aside.
• cream butter and 2 cups sugar until light and fluffy. beat in yolks one at a time. sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. add to creamed mixture, alternating with milk, mix until blended. fold in raisin, pecan and coconut mixture.
• in a clean bowl, whip egg whites until stiff peaks develop. fold into batter until no streaks remain.
• divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. cool in pans 10 minutes, then turn out wire racks to finish cooling.
• to make the filling: mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. chop lemons and oranges into small pieces and add to saucepan. bring to a boil and cook until thick, about 10 minutes. add 2 cups coconut. allow to cool.
• assemble cake with filling between layers, and ending with filling on top.