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Print this Recipe    Japanese Fruitcake 02

JAPANESE FRUITCAKE

3 cups sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt

1 cup butter or margarine
2 cups sugar
4 eggs
2 tsp. pure vanilla extract
1 cup milk

1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/4 cup chopped raisins
1/4 cup chopped nuts
1/4 cup chopped citron

Sift first 3 ingredients together. In another bowl cream butter
or margarine until fluffy. Gradually add sugar, mixing well after
each addition. Beat in eggs and vanilla. Add flour alternately
with milk. Mix well. Turn two-thirds of the batter into two
well-greased lightly floured 9-inch round layer cake pans. Add
the remaining ingredients to the remaining batter. Turn into a
paper-lined and greased 9-inch layer cake pan. (wax paper) Bake
in preheated oven 375 degrees for 25-30 minutes. Turn out onto
wire racks to finish cooling. Spread filling between the layers
with the fruited/spiced layer in the middle.


Filling

1 cup sugar
3 Tb. cornstarch
1/8 tsp. salt
1 cup water
1 Tb. butter or margarine
2 Tb. fresh lemon juice
1/2 cup shredded coconut
1/2 cup chopped raisins
1/2 tsp. ground nutmeg
3/4 tsp. grated lemon rind
1 tsp. grated orange rind

Mix sugar, cornstarch and salt in a saucepan. Gradually blend in
water. Cook over medium heat until thickened, stirring constantly.
Remove from heat and add remaining ingredients. Cool.

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7 of 14 people found the following review helpful:
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Why Japanese?, January 2, 2005 - 04:42 PM
Reviewer: mariko from N.O. LA
I am a Japanese who always loved to cook and bake, but I have never heard of such a thing as Japanese fruit cake. Rice cake is the only traditional cake we have and the rest of cakes are from western countries. The spices in the ingredients are not as common as they are in America, and none of the fruits such as coconut or lemon are not our native fruit. In fact not many stores carry coconut in Japan. Where is this name from? I really wonder why this is called Japanese cake because nothing sound like Japanese in this recipe!!

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