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Japanese has a fruitcake filled recipe. Japanese gets its taste from flour mixed with eggs flavored with spices and filled with fruit cake filling. Japanese is inspired by many restaurants across the world.
  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Sifted cake flour 3 1⁄4 Cup (52 tbs)
  Baking powder 1 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground allspice 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Raisins 1 Cup (16 tbs)
  Japanese fruitcake filling 1 Cup (16 tbs)
  Frosting 1 Cup (16 tbs) (Seven Minute)

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla.
Divide batter in half; stir spices and raisins into one half.
Pour plain batter into 2 greased and floured 9 inch round cakepans; pour spiced batter into 2 greased and floured 9 inch round cake pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread filling between layers.
Spread frosting on top and sides of cake

Recipe Summary

Side Dish

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