HomeCake Japanese Fruitcake With Filling

Japanese Fruitcake With Filling

Posted in : Cake on by : Daphne


1 C. butter, at room temperature2 C. sugar4 eggs3 C. flour1/2 tsp. salt3 tsp. baking powder1 C. milk1 Tbsp. orange rind, grated1 tsp. vanilla1 tsp. allspice1 tsp. ginger1/2 C. raisins1/2 C. pecans, chopped1 Tbsp. flour1 1/2 C. coconut, gratedCandied cherries (optional)Fruit filling:2 Tbsp. flour1 juice of 3 lemons1 C. sugar1 can pineapple (20 oz)2 egg yolks1/2 C. pecans chopped


Preheat oven to 350. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans. Add allspice and ginger to remaining batter. Sprinkle 1 Tbls. of flour over the raisins and nuts to coat then add to batter and mix well. Spread spiced batter into remaining third pan. Bake layers at 350 for 30 minutes or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool. When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired. Fruit filling: Pineapple should be crushed and drained. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.