Ingredientes para 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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Cómo preparar 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
