Japanese Fruit Cake
Description
A 4-layer spice cake full of nuts, raisins, and coconut is filled with cooked citrus and coconut filling.
Ingredients
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2 cups raisins
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2 cups flaked coconut
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1 cup chopped pecans
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3 cups all-purpose flour, divided
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2 cups white sugar
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1 cup butter
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6 large egg yolks
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4 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon nutmeg
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1 teaspoon ground cloves
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1 cup milk
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6 large egg whites
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2 cups white sugar
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1/4 cup all-purpose flour
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1 1/2 cups water
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2 oranges, peeled and seeded
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2 lemons, peeled and seeded
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2 cups flaked coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.
2
Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.
3
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Add flour mixture to egg mixture in batches, alternating with milk, beating briefly after each addition. Fold in raisin mixture until incorporated.
4
Whip egg whites in a separate clean bowl to stiff peaks. Fold into batter until no streaks remain. Divide batter into the prepared cake pans.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
6
Make filling: Combine sugar and flour in a saucepan; add water and stir over medium heat until sugar is dissolved. Chop oranges and lemons into small pieces and add to water mixture in the saucepan. Bring to a boil and cook until thick, about 10 minutes. Stir in coconut and set aside to cool.
7
Assemble cake with filling between cooled cake layers; end with filling on top.