Ingredients for - Japanese Fruit Cake
How to cook deliciously - Japanese Fruit Cake
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.
2. Stage
Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.
3. Stage
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. Stage
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. Stage
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. Stage
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. Stage
Assemble cake with filling between cooled cake layers; end with filling on top.
