Japanese Fruit Cake My Mom Used To Make Rezept

Unlock the secrets of a cherished family recipe! This Japanese fruit cake, passed down through generations, boasts a moist, tender crumb bursting with the flavors of seasonal fruits and a hint of warming spice. Perfect for special occasions or a delightful afternoon treat, this recipe is surprisingly easy to master. Get ready to impress your loved ones with this unforgettable Japanese fruit cake!

Vorbereitung 20 Min.

Kochzeit 70 Min.

Kalorien 606 kcal

Eiweiß 16g

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Zutaten für Japanese Fruit Cake My Mom Used To Make

1 1/2 cups butter (1 cup for cake, 1/2 cup for filling)
3 cups granulated sugar (2 cups for cake, 1 cup for filling)
3 large eggs, separated
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup golden raisins
1 cup chopped pecans
2 tablespoons cornstarch
1 cup water
Grated rind of 2 lemons (approx. 2 tablespoons)
1/4 to 1/2 cup fresh lemon juice (from 2 lemons)
2 cups shredded coconut (1 cup for cake, 1 cup for optional filling)
Baking soda (quantity not specified in primary recipe; mentioned in generic instructions)
Salt (quantity not specified in primary recipe; mentioned in generic instructions)
Powdered sugar (optional, for dusting; quantity not specified)

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Zubereitung von Japanese Fruit Cake My Mom Used To Make

Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the mixed fruits and nuts.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar (optional) and enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

280g

Fat

55g

Carbs

34g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Salmon Recipes Asian Japanese American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Cuisine Preparation Occasion North American Desserts Oven Holiday Event Cakes Equipment 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Japanese Fruit Cake My Mom Used To Make?

Japanese Fruit Cake My Mom Used To Make dauert insgesamt etwa 90 Minuten – ungefähr 20 Minuten Vorbereitung und 70 Minuten Kochzeit.

Wie viele Kalorien hat Japanese Fruit Cake My Mom Used To Make?

Japanese Fruit Cake My Mom Used To Make hat etwa 606 Kalorien pro Portion, mit ungefähr 16 g Eiweiß, 34 g Kohlenhydraten und 29 g Fett.

Welche Zutaten brauche ich für Japanese Fruit Cake My Mom Used To Make?

Die wichtigsten Zutaten für Japanese Fruit Cake My Mom Used To Make sind Butter, Granulated Sugar, Eggs, All Purpose Flour, Baking Powder, Milk. Die vollständige Liste mit Mengenangaben findest du oben.