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    Japanese Fruit Cake

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 1 C. unsalted butter, softened
    • 2 C. superfine sugar
    • 4 jumbo eggs
    • 1 C. milk
    • 3 1/4 C. unbleached flour
    • 1 tsp. baking powder
    • 1 tsp. pure vanilla
    • 1 tsp. cinnamon
    • 1 tsp. allspice
    • 1/2 C. raisins
    • 1/2 C. chopped pecans


    1. Cream butter until light and fluffy. Add sugar, 1/2 cup at a time, beating well after each addition. Beat in eggs 1 at a time. Add milk alternately with sifted flour and baking powder. Beat well after each addition. Beat in vanilla.

    2. Remove 1/3 of the batter. Add cinnamon, allspice, raisins and pecans to smaller portion; mix well. Pour into greased and floured 9 inch later cake pan.

    3. Pour remaining batter into 2 prepared 9 inch cake pans. Bake at 350 degrees F. until cakes test done. Cool completely. Frost with cream cheese frosting. Substituting 1 tsp. vanilla with 2 tsp. lemon extract.

    Final Comments

    When assembling cake put fruit layer in the middle.




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