Japanese Fruit Cake
Select two cake mixes; one should be a yellow, spice or white cake. To the mix, add:
1 t cinnamon ½ t nutmeg
1 t allspice ½ t cloves
Add 1 C raisins to the batter and bake per package directions. To the other mix add 1 C chopped nuts and bake as directed. Each cake should be three layers, resulting in a cake with six thin layers. Grate three lemons and one orange on the finest grater you have. Put the grated fruits into the top of a double boiler with:
1 C sugar 2 T cornstarch
1 C water 2 C coconut
1 236 ml (8 oz) can crushed pineapple, drained 2 oranges peeled, sectioned, chopped
Cook the filling in a medium sauce pan until thick and bubbly. Cool completely before spreading on the cake.
To assemble the cake, alternate layers and add filling between each layer. Trim with toasted pecans and maraschino cherries.
No one likes fruit cake, right? Well, you’ll like this one or my name ain’t Ol’ Big Jim! This isn’t your usual hard, lumpy monstrosity that requires a chain saw, gloves and safety goggles to slice. And, it won’t be passed around year after year as an ‘heirloom’ gift at Christmas time. It’s fluffy and light, it’s creamy and the filling is astonishing! Give it a try. You might just become a fruit cake lover. Click the ‘comment’ button and share your thoughts.
After you print this recipe, but before you get out to the kitchen, why not pay fellow AtoZ bloggers a visit? You could start with the quite charming Buffy Armstrong’s Pixies Don’t Have Wings to catch up on the doings of faeries and such. Then head on over to Stuart Nager‘s blog and read some delightful stories about The Apartment Building. Rosalind Adam is writing in the rain and her blog is a gold mine! An absolute gold mine! Mentioning gold mines, the A to Z Blogging Challenge page will give you links to 1,819 of my fellow bloggers. Check some of them out!