All I Want for Christmas is Japanese Fruitcake
Marla Kay Dandrea of Summerfield, Florida's requested a recipe for Japanese Fruitcake, like her grandmother used to make. This cake was a big hit in the 40s and 50s, though no one seems to know why a 3-layer spice cake with a yellow layer in the middle and coconut frosting is called "Japanese." Does anyone know the answer?
Japanese Fruitcake Makes 12 servings Hands-on time: 30 minutes Total time: 50 minutes
- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 large eggs
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup raisins
- Lemon-Coconut Frosting
- Garnish: pecan halves
1. Preheat oven to 350°. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
2. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
3. Pour one-third of batter into a greased and floured 9-inch round cakepan.
4. Stir cinnamon and next 3 ingredients into remaining batter; pour into 2 greased and floured 9-inch round cakepans.
5. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.
6. Spread Lemon-Coconut Frosting between layers and on top and sides of cake, stacking white layer between spiced layers. Garnish, if desired.
- 2 tablespoons cornstarch
- 1 1/2 cups water, divided
- 2 cups sugar
- 1 tablespoon grated lemon rind
- 3 1/2 tablespoons lemon juice
- 1 medium coconut, grated (3 1/2 cups)
1. Dissolve cornstarch in 1/2 cup water.
2. Bring remaining 1 cup water to a boil in a medium saucepan. Stir in sugar, lemon rind, and lemon juice. Return to a boil, and cook to soft ball stage (236°), stirring often.
3. Gradually stir in cornstarch mixture; cook over medium heat, stirring constantly, until misture is thickened and bubbly. Remove from heat; stir in coconut. Cool. Stir frosting just before spreading on cake.
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