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How to Make Japanese Fruit Cake - A Step-by-Step Guide

Japanese Fruit Cake, also known as "fruit sando," is a popular dessert in Japan known for its stunning presentation and delicious, refreshing taste. This delightful cake is comprised of layers of fluffy sponge cake, whipped cream, and assorted fruits, creating a truly delectable treat that is perfect for any occasion.

Although it is often enjoyed in Japan as a light and airy dessert during the hot summer months, Japanese Fruit Cake has gained popularity worldwide for its unique blend ...

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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
  • ¼ cup all-purpose flour
  • 1 ½ cups water
  • 2 oranges, peeled and seeded
  • 2 lemons, peeled and seeded
  • 2 cups flaked coconut

Information

  • Prep Time: 1 hr
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 50 mins
  • Servings: 48
  • Yield: 1 4-layer 9-inch cake

  • 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.

    • Nutrition

    211 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 36mg
    • Sodium: 86mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 2g
    • Total Sugars: 24g
    • Protein: 3g
    • Vitamin C: 7mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 132mg

    Categories

    Sponge cake recipes
    Whipped cream recipes
    Fruit recipes
    Gelatin recipes
    Syrup recipes