Japanese Fruit Cake III You Have To Try

Cook and World

Tuesday, September 24, 2013

Japanese Fruit Cake III

"A 3 layer spice cake with a pineapple coconut citrus filling. Very rich and moist"

Ingredients :

1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 cup chopped raisins
1 cup chopped walnuts
three cups all-reason flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon floor cloves
1 teaspoon ground nutmeg
1 (eight ounce) can overwhelmed pineapple with juice
2 cups flaked coconut
2 1/2 cups white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
2 lemons, juiced
1 1/2 cups water

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H40M

Preheat oven to three hundred ranges F (one hundred fifty tiers C). Grease and flour three - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set apart.
In a massive bowl, cream together 1 cup butter and a pair of cups sugar until light and fluffy. Add the eggs one after the other, beating properly with every addition. Add the flour combination alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
Pour batter into three nine inch pans. Bake in the preheated oven for 55 to 60 mins, or till a toothpick inserted into the cake comes out smooth. Allow to chill.
In a huge saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring continuously, till thickened. Let cool and unfold among every layer and on pinnacle of cake.

Notes :

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