Fruitcake with Orange Filling

    (3)
    45 minutes

    This is a rich Japanese-style fruitcake that features raisins, pecans, coconut and a filling based on fresh orange and lemon. It is moist and subtly spicy.


    2 people made this

    Ingredients
    Makes: 1 cake

    • 450g raisins
    • 1 cup (125g) plain flour
    • 3 cups (375g) plain flour
    • 4 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 250g butter
    • 2 cups (440g) white sugar
    • 6 eggs, separated
    • 1 cup (250ml) milk
    • 1 cup shredded coconut
    • 1 cup chopped pecans
    • filling
    • 2 cups (440g) white sugar
    • 1 1/2 cups hot water
    • 4 teaspoons plain flour
    • 1 lemon, peeled, seeded and minced
    • 2 large oranges, peeled, sectioned, and cut into bite-size chunks
    • 450g shredded coconut
    • 1 cup pecan halves
    • 1 cup maraschino cherries, halved

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Toss the raisins in 1 cup flour until coated.
    2. Preheat oven to 180 degrees C. Butter and flour two 23cm round cake tins.
    3. Sift together the flour, baking powder, cinnamon, cloves and nutmeg.
    4. In a large bowl, cream together the butter and sugar, add egg yolks and beat until smooth. Mix in flour mixture alternately with milk. Stir in coconut, pecans and raisins.
    5. In a clean bowl, beat egg whites until stiff peaks form. Fold into batter and pour batter into prepared tins.
    6. Bake for 25 minutes, or until done. Cool layers on wire racks.
    7. In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to decorate.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (2)

    by
    25

    I made this cake for my brother, who remembered our mother baking it for Christmas - many more then 40 years ago! The cake is good but the prep time is more like hours than minutes.  -  13 Jan 2001  (Review from Allrecipes USA and Canada)

    by
    2

    I had to make a Japanese dish for my son's international feast for boys scouts. I made this in no time considering the very little time I had after I got off from work and be able to make it to the meeting. It turned out great, easy and best part everyone LOVED IT! Thanks!  -  17 Nov 2014  (Review from Allrecipes USA and Canada)

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