Japanese Fruit Cake
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful two-layer spiced fruit cake featuring a rich lemon-coconut filling. Perfect for special occasions and traditional baking enthusiasts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 35 mins | None | 10 servings |
🔪 Key Equipment
- Mixing bowls
- Saucepan
- Two 9-inch cake pans
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Butter | Softened |
| 2 cups | Sugar | Granulated |
| 3 1/4 cups | Flour | Sifted |
| 1 cup | Milk | Whole milk |
| 4 | Eggs | Whole |
| 1 tsp | Baking Powder | None |
| 1 tbsp | Vanilla | Extract |
Spiced Batter Additions (for second layer)
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 tsp | Cinnamon | Ground |
| 1 tsp | Allspice | Ground |
| 1/2 tsp | Cloves | Ground |
| 1/4 lb | Raisins | Seeded and chopped |
Lemon Coconut Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Juice of 2 | Lemons | Freshly squeezed |
| Rind of 1 | Lemon | Grated |
| 1 | Coconut | Grated |
| 2 cups | Sugar | Granulated |
| 1 cup | Water | Boiling |
| 2 tbsp | Cornstarch | Dissolved in 1/3 cup cold water |
Instructions
Step 1: Making the Batter
- Cream together the 1 cup butter and 2 cups sugar.
- Add the 4 eggs, 1 tbsp vanilla, 1 cup milk, and 3 1/4 cups flour mixed with the 1 tsp baking powder, beating well to form a smooth batter.
Step 2: Dividing and Baking
- Divide the batter into two equal parts.
- In one portion of the batter, stir in 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp cloves, and 1/4 lb seeded raisins (chopped).
- Bake the plain and spiced batters in two separate cake layers until golden and a toothpick inserted in the center comes out clean.
Step 3: Preparing the Filling
- Combine the juice of 2 lemons, grated rind of 1 lemon, 1 grated coconut, 2 cups sugar, and 1 cup boiling water in a saucepan.
- When it boils, add the 2 tbsp cornstarch (previously dissolved well in 1/3 cup cold water).
- Cook the mixture, stirring constantly until thick.
- Cool and spread between the layers of the cake.
💡 Make-Ahead & Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Original Recipe Scan
