Japanese Fruitcake

This recipe was given to me by my grandmother, now deceased. It is at least 40 years old.

Japanese Fruitcake


  • 1 cup all-purpose flour
  • 1 pound raisins
  • 1 cup butter
  • 2 cups white sugar
  • 6 eggs, separated
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 cup milk
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 2 cups white sugar
  • 1 1/2 cups hot water
  • 4 teaspoons all-purpose flour
  • 1 lemon — peeled, seeded and minced
  • 2 large orange, peeled, sectioned, and cut into bite-size
  • 1 pound flaked coconut
  • 1 cup pecan halves
  • 1 cup maraschino cherries, halved


1 Dedge the raisins in 1 cup flour.

2 Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.

3 Sift together the flour, baking powder, cinnamon, clove, and nutmeg.

4 In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.

5 In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.

6 Bake for 25 minutes, or until done. Cool layers on wire racks.

7 In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.


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