Japanese - Fruit Cake
Source of Recipe
from an unnamed cookingdaily newsletter reader
List of Ingredients
Japanese - Fruit Cake
4 eggs, separated
2 cups sugar
1 cup butter
2 teaspoons baking powder
3 1/2 cups plain flour
1-cup sweet milk
1-cup raisins
1-teaspoon cloves
2 teaspoons cinnamon
1-teaspoon nutmeg
1-teaspoon allspice
1-cup pecans, chopped
Combine ingredients, except for eggs. Divide batter in half. To one
half, add the egg yolks, well beaten, and the raisins, cloves,
cinnamon, nutmeg, and allspice. To other half of mixture, add egg
whites, beaten to a stiff froth, and the chopped pecans. Bake in four
layers. Let cool.
Filling:
1 small can crushed pineapple
1 1/2 cups sugar
1/2 cup lemon juice
Butter, the size of an egg
1/2 grated fresh coconut
1/2-cup sweet milk
1 small bottle candied cherries
Place pineapple, juice from cherries, milk, sugar, and butter in
saucepan and bring to a boil. Cook until mixture spins a thread. Add
about a fourth of the coconut and lemon juice. Stir well.
Place filling between layers and sprinkle coconut over filling between
each layer. Spread filling mixture on top of cake and sprinkle with
coconut. Put whole cherries on top.Recipe
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