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Japanese Fruit Cake My Mom Used to Make

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“I have no idea where the name "Japanese Fruit Cake" originated from but this is very North American. A bit of trouble & expensive to make but your family & guests will rave over the taste for it is nothing like the traditional fruit cake usually served at Christmas time. It has been in our family for years & a holiday tradition for as long as I can remember. Serve small portions as it is very rich.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. TO MAKE CAKE: Cream butter.
  2. Gradually add sugar beating w/mixer on medium speed.
  3. Add eggs 1 at a time, beating well after each addition.
  4. Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
  5. Stir in vanilla extract.
  6. Pour 1/3 of batter into well buttered& floured 9" round cake pan.
  7. Stir cinnamon& next 3 ingredients into the remaining batter.
  8. Pour into 2 well-buttered& floured 9" round cake pans.
  9. Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
  10. Cool in pans 10 minutes, remove& cool completely on racks.
  11. Spread frosting between layers, on top& sides.
  12. Stack white layer between the 2 spiced layers.
  13. Garnish with pecan halves.
  14. FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
  15. Bring remaining 1 cup water to boiling in medium saucepan.
  16. Stir in the sugar, rind& juice.
  17. Return to a boil.
  18. Cook to soft ball stage (236 degrees F), stirring often.
  19. Gradually add to cornstarch mixture& continue.
  20. stirring.
  21. Cook over medium heat, stirring constantly, until thick& bubbly.
  22. Remove from heat, stir in coconut.
  23. Cool.
  24. Stir frosting before spreading on cake.

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