Japanese Fruitcake
Ingredients
- Servings: 1
- 1 cup all-purpose flour
- 1 pound raisins
- 1 cup butter
- 2 cups white sugar
- 6 eggs, separated
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 cup milk
- 1 cup flaked coconut
- 1 cup chopped pecans
- 2 cups white sugar
- 1 1/2 cups hot water
- 4 teaspoons all-purpose flour
- 1 lemon -- peeled, seeded and minced
- 2 large orange, peeled, sectioned, and cut into bite-size
- 1 pound flaked coconut
- 1 cup pecan halves
- 1 cup maraschino cherries, halved
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 55 mins
- dedge the raisins in 1 cup flour.
- preheat oven to 350 degrees f (175 degrees c). butter and flour two 9 inch round pans.
- sift together the flour, baking powder, cinnamon, clove, and nutmeg.
- in a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. mix in flour mixture in parts alternately with milk. stir in coconut, pecans, and raisins.
- in a clean bowl, beat egg whites until stiff peaks form. fold into batter, and then pour batter into prepared pans.
- bake for 25 minutes, or until done. cool layers on wire racks.
- in a medium saucepan, combine the sugar, water, flour, lemon and orange. cook over medium heat until thickened. stir in coconut and cook for 2 minutes. allow to cool, and then ice cake. alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.
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