Japanese Fruit Cake
Submitted by randyd on November 21, 2008 at 9:45 am

DESCRIPTION
Japanese Fruit Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Taken from the Bremen Gateway around 1930
During the wood stove days

3/4 cup or 3 oz.Walnuts
3/4 cup or 3oz Pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon flour

Chop nuts then mix nuts, spices and the 1 tablespoons flour together and set aside.

1 cup butter
14.2 oz or 2 cups sugar
4 large eggs Lightly beat each egg before adding
12.8 oz or 3 cups soft flour
2 teaspoons baking powder
8.6 oz or 1 cup whole milk
1 teaspoon vanilla

Preheat oven to 350F
Sift together flour, baking powder then stir and set aside
Beat butter till light and fluffy
Very Slowly add sugar with mixer on beat speed
Go to cream speed and beat for about 4 minutes
Add eggs one at the time beating one full minute after each egg
On Sir speed, add about one-third of flour mixture, then half of milk. Stir just until blended and repeat, ending with the addition of flour.
Stir in Vanila
Fold in nuts by hand
Divide between 3 greased and floured cake pans
Bake at moderately hot oven(350F) for 20-25 minutes.
Cool for 10 minutes
Turnout on cooling racks and allow to cool completely

Note:14 oz package) Used sweetened coconut but it sis very sweet may try to find frozen unsweetened.
1 whole orange zested and sections
1 whole lemon zested and sections
1 big can pineapple in own juice
2 cups sugar
3 teaspoons cornstarch or flour
Zest then peel, section and chop orange and lemon. Add everything to a large pot on medium heat.
We cooked it for 30 minutes from cold start to finish on medium heat. The juice soaked into the cake perfectly.

Ice between layers and on top letting the juice soak in.