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Japanese Fruitcake

This vintage Japanese Fruitcake recipe is adapted from a 1950’s newspaper clipping from my grandmother's recipe book. It’s a four-layer cake composed of two different flavors: yellow cake and spice cake, with a lemon and raisin filling that is made on the stovetop. Traditionally served around Christmas, Japanese Fruitcake is typically garnished with fresh coconut and maraschino cherries.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American

Ingredients
  

  • 3 cups all-purpose flour sifted
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup butter softened
  • 2 cups sugar
  • 5 large eggs
  • 1 cup buttermilk
  • 1/2 cup dark raisins chopped and floured
  • 1/2 tsp cinnamon
  • 2 tbsp cocoa dissolved in 1/4 cup milk
  • 1/4 tsp nutmeg
  • 3 cups granulated sugar
  • 3 large eggs
  • 2 tbsp butter
  • 1/2 cup water
  • 2 cups shredded coconut unsweetened
  • 3 lemons or citrons juice and zest
  • 3/4 cup dark raisins
  • Optional garnish: extra shredded coconut and maraschino cherries about 6-8

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 350℉ / 176℃.
  • Grease two 9-inch pans and place parchment paper in bottom of pans and grease paper also.
  • In a medium bowl, sift together flour, salt and baking powder and set aside.
  • In a large bowl, cream together butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition.
  • Starting with flour, add alternately with milk mixture, beating after each addition until smooth.
  • Divide cake batter in half and evenly add to the two prepared pans and spread to edges. (I found that a heaping 1 cup scoop added to each pan was the correct amount.
  • Bake for 20-23 minutes or until when checked with a wooden toothpick, comes out with little or no crumbs.
  • While first layers are baking, add spice layer ingredients to remaining batter (raisins, dissolved cocoa, cinnamon and nutmeg.) and mix in evenly.
  • After first cake layers are finished baking, remove from oven and let cool for about 5-8 minutes and then invert on cooling rack to cool completely
  • Clean both pans, then grease and line bottoms with parchment paper and add remaining spice batter and bake for 20-23 minutes, then cool as previous layers.
  • Add eggs to a medium sauce pot and beat for about 30 seconds, then add all other filling ingredients and stir.
  • Cook over medium heat for about 10-15 minutes, stirring frequently, until thick.
  • Let filling mixture cool about 5 minutes, then start with spreading onto a yellow layer.
  • Next, add a dark spice layer and spread on filling, then repeat, ending with dark layer.
  • Spread filling on top and add fresh coconut and maraschino cherries for the garnish.
Keyword vintage, cake, vintage cake, Japanese, fruitcake, old, recipe, southern desserts
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