Japanese Fruit Cake My Mom Used To Make Recipe

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!

Prep Time 20 mins

Cook Time 70 mins

Calories 606 kcal

Protein 16g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

Frequently Asked Questions

How long does it take to make Japanese Fruit Cake My Mom Used To Make?

Japanese Fruit Cake My Mom Used To Make takes about 90 minutes from start to finish — roughly 20 minutes to prepare and 70 minutes to cook.

How many calories are in Japanese Fruit Cake My Mom Used To Make?

Japanese Fruit Cake My Mom Used To Make has approximately 606 calories per serving, with about 16 g protein, 34 g carbohydrates and 29 g fat.

What ingredients do I need for Japanese Fruit Cake My Mom Used To Make?

The key ingredients for Japanese Fruit Cake My Mom Used To Make are Butter, Granulated Sugar, Eggs, All Purpose Flour, Baking Powder, Milk. See the full list with measurements above.