Japanese Fruit Cake

Name: Japanese Fruit Cake
Total time: 110
Yield: 48
Ingredients: 2 cups raisins; 2 cups flaked coconut; 1 cup chopped pecans; 3 cups all-purpose flour, divided; 2 cups white sugar; 1 cup butter; 6 large egg yolks; 4 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground cloves; 1 cup milk; 6 large egg whites; 2 cups white sugar; 0.25 cup all-purpose flour; 1.5 cups water; 2 oranges, peeled and seeded; 2 lemons, peeled and seeded; 2 cups flaked coconut

Recipe by Pat K from allrecipes.com

Dessert 2 Hr. 50 Mins.

Ingredients

48 servings

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2 cups raisins
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2 cups flaked coconut
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1 cup chopped pecans
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3 cups all-purpose flour, divided
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2 cups white sugar
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1 cup butter
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6 large egg yolks
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4 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon nutmeg

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1 teaspoon ground cloves
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1 cup milk
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6 large egg whites
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2 cups white sugar
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0.25 cup all-purpose flour
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1.5 cups water
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2 oranges, peeled and seeded
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2 lemons, peeled and seeded
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2 cups flaked coconut

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.
Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Add flour mixture to egg mixture in batches, alternating with milk, beating briefly after each addition. Fold in raisin mixture until incorporated.
Whip egg whites in a separate clean bowl to stiff peaks. Fold into batter until no streaks remain. Divide batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
Make filling: Combine sugar and flour in a saucepan; add water and stir over medium heat until sugar is dissolved. Chop oranges and lemons into small pieces and add to water mixture in the saucepan. Bring to a boil and cook until thick, about 10 minutes. Stir in coconut and set aside to cool.
Assemble cake with filling between cooled cake layers; end with filling on top.