Japanese Fruit Cake
A Uncategorized recipe with oranges peeled and pureed in blender, juice of 1 lemon, large can crushed pineapple. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Cream together shortening and sugar until fluffy.
sugar(1 c) - 2
Beat in 4 eggs, one at a time.
- 3
Sift flour, soda and salt.
flour(6 tbsp)salt(1/4 tsp) - 4
Stir into creamed mixture, alternately with buttermilk and vanilla.
- 5
Pour 1/4 of batter into 2 greased and floured (9-inch) pans.
flour(6 tbsp) - 6
Stir nuts, raisins and spices into remaining batter; pour into 2 more prepared pans.
- 7
Bake 30 to 35 minutes at 350°.
- 8
When cake is done, put layers together with Japanese Fruit Cake Filling, alternating light and dark layers.
- 9
Mix ingredients together.
- 10
Cook, stirring constantly, until thickened.
- 11
Add coconut and pecans.
9 oz pkg frozen coconut(1)chopped pecans(1/2 c) - 12
Spread on layers and top and sides of cake.
Nutrition Facts
Per serving
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Japanese Fruit Cake
A Uncategorized recipe with oranges peeled and pureed in blender, juice of 1 lemon, large can crushed pineapple. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
Cream together shortening and sugar until fluffy.
sugar(1 c) - 2
Beat in 4 eggs, one at a time.
- 3
Sift flour, soda and salt.
flour(6 tbsp)salt(1/4 tsp) - 4
Stir into creamed mixture, alternately with buttermilk and vanilla.
- 5
Pour 1/4 of batter into 2 greased and floured (9-inch) pans.
flour(6 tbsp) - 6
Stir nuts, raisins and spices into remaining batter; pour into 2 more prepared pans.
- 7
Bake 30 to 35 minutes at 350°.
- 8
When cake is done, put layers together with Japanese Fruit Cake Filling, alternating light and dark layers.
- 9
Mix ingredients together.
- 10
Cook, stirring constantly, until thickened.
- 11
Add coconut and pecans.
9 oz pkg frozen coconut(1)chopped pecans(1/2 c) - 12
Spread on layers and top and sides of cake.
About this recipe
A Uncategorized recipe with oranges peeled and pureed in blender, juice of 1 lemon, large can crushed pineapple. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
