Japanese Fruitcake

Cooking Recipes Catalogue

This recipe was given to me by my grandmother, now deceased. It is at least 40 years old.

INGREDIENTS (for 1 servings):


  • Dedge the raisins in 1 cup flour.
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
  • Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
  • In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
  • In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
  • Bake for 25 minutes, or until done. Cool layers on wire racks.
  • In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.