Japanese Fruit Cake II

Name: Japanese Fruit Cake II
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Asian
Ingredients: 4 teaspoons baking powder; 237 milliliters butter; 473 milliliters flaked coconut; 6 egg whites; 6 egg yolks; 59 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 2 lemons, peeled and seeded; 237 milliliters milk; 1 teaspoon nutmeg; 2 oranges, peeled and seeded; 237 milliliters chopped pecans; 473 milliliters raisins; 473 milliliters sugar; 355 milliliters water

Japanese Fruit Cake II is a vegetarian recipe with 4 servings. One serving contains 1554 calories, 19g of protein, and 87g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe is typical of Japanese cuisine. It is perfect for Christmas. It works well as a dessert. A mixture of water, ground cloves, coconut, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.

Ingredients you will need

Coconut

Raisins

Pecans

All Purpose Flour

Equipment you will use

Oven

Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves.

Ingredients you will need

Baking Powder

Cinnamon

Butter

Clove

Nutmeg

Cream

All Purpose Flour

Sugar

Egg Yolk

Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.

Ingredients you will need

Coconut

Raisins

Pecans

Milk

In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan).

Equipment you will use

Baking Pan

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.

Equipment you will use

Toothpicks

Oven

Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes.

Ingredients you will need

Orange

Lemon

All Purpose Flour

Sugar

Water

Equipment you will use

Sauce Pan

Add 2 cups coconut. Allow to cool.

Ingredients you will need

Coconut

Assemble cake with filling between layers, and ending with filling on top.

Equipment

Ingredients

Servings:

4teaspoons

baking powder 237milliliters

butter 473milliliters

flaked coconut 6

egg whites 6

egg yolks 59milliliters

all-purpose flour 2teaspoons

ground cinnamon 1teaspoon

ground cloves 2

lemons, peeled and seeded 237milliliters

milk 1teaspoon

nutmeg 2

oranges, peeled and seeded 237milliliters

chopped pecans 473milliliters

raisins 473milliliters

sugar 355milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.

Tania et Vincent Careme Terre Brulee Chenin Blanc

#65 Wine Spectator Top 100 of 2019A crowd pleasing Chenin Blanc for any occasion, this lush bottling delivers notes of honeysuckle and citrus which are balanced by a bright, seamless acidity.