Friday, November 14, 2014

Japanese Fruit Cake

Here is my version of Japanese Fruit cake.  It is a simplified version of the following recipe from my Grandmother's recipe box.  She got it from the local newspaper when wood stoves were still common.  I made a single layer using a 10"X10" pan but the original recipe is to make four short layers.  Do a google on images

Original Japanese Fruit Cake
Taken from the small town paper during the wood stove days

Prepare four 9” pans                                         

1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 cup sweet milk
1 teaspoon vanilla
3 teaspoons baking powder
1/2 pound (unshelled weight)English walnuts
1/2 pound (unshelled weight)Pecans
1/2 pound (unshelled weight)Brasil nuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup white raisins (opt)

Mix nuts, spices  and a little bit of flour together set aside.

Cream butter, and sugar.  Separate the yolk from the whites. Add Yolks. Sift flour, baking powder together.  Alternate flour mixture and milk into creamed ingredients.  Add vanilla.  Fold in nuts and spices.  Fold in egg whites 
Cook at moderately hot oven in 4 layers for 25 - 35 minutes.

1 whole coconut grated
1 whole orange grated
1 whole lemon grated
1 big can pineapple
2 cups sugar
3 teaspoons cornstarch or flour
mix and cook until stiff but not very long.

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