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Saturday, May 21, 2016

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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