Japanese Fruit Cake My Mom Used to Make
Delight in the nostalgic charm of "Japanese Fruit Cake My Mom Used to Make," a timeless dessert infused with warm spices and classic holiday flavors. This Southern-style layer cake boasts a tender crumb enriched with cinnamon, nutmeg, and ginger, while bursts of sweetness from raisins, candied cherries, and shredded coconut mingle with the crunch of pecans. Finished with a luscious brown sugar glaze that seeps into every layer, this cake is a labor of love, perfect for special occasions or family gatherings. With its moist texture and rich, fruit-forward profile, this cake is as heartwarming to make as it is to share, embodying the comforting flavors of generations past. Whether you're baking for the holidays or seeking a dessert with a story to tell, this recipe is a slice of cherished tradition.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 2 cups granulated white sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 cup candied cherries (halved)
- 1 cup brown sugar
- 0.5 cup water
Instructions
Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, in three additions. Begin and end with the dry ingredients, mixing until just combined.
Gently fold in the raisins, shredded coconut, chopped pecans, and candied cherries.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
While the cakes cool, make the glaze by combining the brown sugar and water in a small saucepan over medium heat.
Bring the mixture to a boil, then reduce the heat to low and simmer for 3-5 minutes, stirring occasionally until slightly thickened.
To assemble, place one cake layer on a serving plate and brush generously with the warm brown sugar glaze.
Repeat with the remaining cake layers, stacking them and brushing glaze on each layer as you go.
Finish by brushing the top and sides of the cake with any remaining glaze. Allow the glaze to set completely before serving.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 79.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
