Japanese Fruit Cake III Recipe

Ingredients
<br>- 1 cup butter
<br>- 2 cups white sugar
<br>- 4  eggs
<br>- 1 cup buttermilk
<br>- 1 cup chopped raisins
<br>- 1 cup chopped walnuts
<br>- 3 cups all-purpose flour
<br>- 1 teaspoon baking soda
<br>- 1 teaspoon ground cinnamon
<br>- 1 teaspoon ground allspice
<br>- 1 teaspoon ground cloves
<br>- 1 teaspoon ground nutmeg
<br>- 1 (8 ounce) can crushed pineapple with juice
<br>- 2 cups flaked coconut
<br>- 2 ½ cups white sugar
<br>- 2 tablespoons all-purpose flour
<br>- 2 tablespoons grated lemon zest
<br>- 2  lemons, juiced
<br>- 1 ½ cups water
<br><p></p>Directions
<br>step 1: Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
<br>step 2: In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
<br>step 3: Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
<br>step 4: In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.
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Ingredients
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 1 cup buttermilk
- 1 cup chopped raisins
- 1 cup chopped walnuts
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 (8 ounce) can crushed pineapple with juice
- 2 cups flaked coconut
- 2 ½ cups white sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons grated lemon zest
- 2 lemons, juiced
- 1 ½ cups water

Directions
step 1: Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
step 2: In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
step 3: Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
step 4: In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.

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