Fruitcake with Orange Filling

    Fruitcake with Orange Filling

    Be the 1st to save!

    2 people made this

    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.

    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

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate