Recipe: Japanese Fruit Cake
Makes one-4 layer cake or two-2 layer cakes
2 cups sugar
1 cup butter
6 eggs, separated
1 cup milk
1 tablespoon cinnamon
1 tablespoon nutmeg
3 cups flour
4 teaspoons baking soda
1 cup walnuts, chopped, dusted with flour
2 cups raisins
1. Cream butter and sugar, add egg yolk, one at a time, until incorporated. Mix dry ingredients together; then add to creamed mixture, alternately with the milk and beat until just combined. In a separate bowl, beat egg whites until stiff and gently fold into batter. Add raisins and nuts dusted in flour, stirring as little as possible. Divide batter evenly between greased and floured 8” or 9” round layer pans. Bake at 350 degrees for about 25 to 30 minutes or until cake tester comes out clean.
2 cups sugar
½ cup crushed pineapple
1½ cups boiling water
4 tablespoons flour
2 oranges, peeled and cut into small pieces
2 cups flaked coconut, divided use
1. Mix sugar, flour, cut oranges and pineapple together. Cook in boiling water for about 10 minutes or until thick. Add half of the coconut (1 cup) and cook two minutes more. Remove from heat and allow to cool. Spread filling between layers and on top and sides. Use the remaining 1 cup of coconut on top and sides of finished cake.
Adapted by The Baltimore Sun from Faith Hermann, of Relay, Md.