My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.

Japanese Fruit Cake II


  • 1 cup butter
  • 2 cups sugar
  • 6 egg yolks
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 cup milk
  • 2 cups raisins
  • 2 cups flaked coconut
  • 1 cup chopped pecans
  • 6 egg whites
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 cups water
  • 2 lemons, peeled and seeded
  • 2 oranges, peeled and seeded
  • 2 cups flaked coconut


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.

2 Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.

3 In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.

4 Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.

5 To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.

6 Assemble cake with filling between layers, and ending with filling on top.


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