Japanese Fruitcake

This recipe was given to me by my grandmother, now deceased. It is at least 40 years old.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 1077 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• 1 cup milk
• 1 cup chopped pecans
• 3 cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup flaked coconut
• 4 teaspoons baking powder
• 1 cup pecan halves
• 1 pound raisins
• 6 eggs, separated
• 1 ½ cups hot water
• 2 large orange, peeled, sectioned, and cut into bite-size
• 4 teaspoons all-purpose flour
• 1 lemon -- peeled, seeded and minced
• 1 pound flaked coconut
• 1 cup maraschino cherries, halved

Recipe Instructions

Step 1

Bake for 25 minutes, or until done. Cool layers on wire racks.

Step 2

Dedge the raisins in 1 cup flour.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.

Step 4

Sift together the flour, baking powder, cinnamon, clove, and nutmeg.

Step 5

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.

Step 6

In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.

Step 7

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.