Japanese Fruit Cake
Mark Vines
ingredients
- 2 cups sugar
- 1 cup butter
- 3 eggs, beaten
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup berry jelly
- 1 cup nuts, chopped
- 1 cup raisins, chopped
- 1 cup coconut, shredded
- 1 cup dates, chopped
- 3 cups flour
- dash of cloves
- dash of allspice
- dash of cinnamon
- Filling:
- 3 tablespoons flour
- 2 cups sugar
- 1 1/2 cup milk
- 2 lemons, peeled and cut into small pieces
- 2 oranges, peeled and cut into small pieces
- 1 box coconut
- 1/2 cup chopped nuts
directions
- 1
Pre heat oven to 325 degrees.
- 2
Cream butter and sugar, add eggs, then buttermilk with soda dissolved in it. Add berry jelly, and then sift and stir in flour and spices. Mix thoroughly, and add nuts, raisins, coconut and dates. Line two 9 inch cake pans with wax paper. Pour batter into pans. Place pans in oven and bake about 1 hour or until done in middle.
- 3
The cake will be firm on top when done. Cool on wire rack.
- 4
Filling:
- 5
In a saucepan mix flour and sugar well. Add milk, mix well. Add fruit pieces and mix together.
- 6
Cook over medium heat until thick like warm honey (about 20 minutes). Add nuts and cool before frosting cake.
Source: Aunt Jean
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