Filling for Japanese Fruit Cake

Ingredients

• 2 cups sugar
• 2 cups coconut
• 1 cup boiling water
• 2 tablespoons lemon juice

Method

1. 1

   Mix all ingredients and put in pot to boil.

2. 2

   Mix 1 heaping teaspoon cornstarch with half cup cold water and add to filling.

3. 3

   Boil till thick, cool, then use on cooled cake.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.

2 cups sugar chopped 10 egg whites, stiffly beaten 1 pound white raisins 1 tablespoon lemon juice Sift flour once, measure, add baking powder, soda, salt, and sift together three times. Sift one cup of the flour mixture over fruits and nuts; mix thoroughly. Cream shortening and sugar until light and fluffy. Add remaining flour, a small amount at a time. Beat after each addition until smooth. Add lemon juice, fruit and nuts. Fold in egg whites. Pour into paper lined, greased, tube pan or small bread pans. Bake in slow oven (250°) for 2% hours, increasing to 300° for final 15 minutes. Makes 6 pounds. NANCY K. POSTON FUDGE CHIFFON CAKE ¥4 cup boiling water Y2 cup Wesson oil P2mCUD COCGA 7 unbeaten egg yolks 143 cups flour 1 teaspoon vanilla 1%4 cups sugar 1 cup egg whites 3 teaspoons baking powder Y2 teaspoon cream of tartar 1 teaspoon salt Mix boiling water with cocoa and cool, measure and sift together flour, sugar, baking powder and salt. Make a well and add in following order: 1 cup Wesson oil, unbeaten egg yolks, cocoa mixture, vanilla. Beat until smooth. Pour Wesson oil mixture over stiffly beaten egg whites and cream of tartar and whip until blended well. Pour into ungreased tube pan and bake 55 minutes at 325°, then 10-15 minutes at 350°. Turn upside down and prevent cake from touching table until completely cold. Loosen sides with knife, turn pan over and remove cake. MAGGIE WALTON (Mrs. Clarence) 24 CAKES ORANGE FRUIT CAKE ¥Y2 cup butter 1 teaspoon soda 1 cup. sugar 24, cup buttermilk 2 eggs : 12 cup chopped nuts 2 cups flour 1 teaspoon grated orange rind ¥4 teaspoon salt 1 cup seeded, chopped dates Cream butter and sugar. Add eggs one at a time, beating well after each addition. Dissolve soda in buttermilk and add with sifted flour and salt. Beat smooth. Then stir in grated orange rind, dates, and nuts. Cook in waxed-paper lined and greased 9x14 pan. Bake at 350° for 40 minutes. While cake is still hot, turn out and spread with 1 cup sugar mixed with 1 teaspoon grated orange rind and %4 cup orange juice. CATHERINE PARSONS (Mrs. James) 1-2-3-4-LAYER CAKE 1 cup butter 4 eggs 2 cups sugar 3 teaspoons baking powder 3 cups flour 1 cup milk 1 tablespoon vanilla 14 teaspoon salt Cream butter and sugar. Add eggs one at a time and beat well after each. Then add milk and vanilla. Sift in flour and baking powder a little at a time and mix well. Bake at 375° for 25 to 30 minutes. Makes four thick layers. Put together with seven-minute icing and banana filling. AGNES L. PARsons (Mrs. D. H.) Lucy Jarrett reduces the baking powder to 2 teaspoons in this recipe and bakes the cake in a loaf pan for 1% hours at 300°. LOAF CAKE 4 pound pure butter 1 cup milk 2 cups sugar 1 teaspoon baking powder 3 eggs | (heaping) 24% cups cake flour Flavoring Cream butter and sugar. Beat eggs with egg beater and add to creamed mixture. Sift flour and baking powder together and add alternately with milk until well mixed. Add flavoring. Bake at 300° for 1% hours. ETHEL STUART 25 THE QUAKER COOK BOOK MOLASSES CAKE Y2 cup sugar 114%2 teaspoons soda 1 cup molasses 1 teaspoon cinnamon 2¥2 cups flour Y2 teaspoon salt 1 egg Y2 teaspoon cloves Y2 cup butter 1 cup hot water Cream sugar and butter and egg. Beat well. Add molasses, mix well. Combine dry ingredients and add to above mixture. Add hot water and stir until smooth. Bake in greased loaf pan. 35 or 40 minutes at 325°. NANCY BARKER FRUIT CAKE 1 cup sugar 1 cup nuts % pound butter 4 teaspoons tart Jelly 1 teaspoon cloves 2 eggs 1 teaspoon cinnamon 2 cups flour 1 cup water 1 teaspoon soda 1 box raisins Y2 teaspoon salt V2 box dates 1 teaspoon baking powder ¥4 pound citron Cook sugar, butter, cloves, cinnamon, water, raisins, dates, citron and nuts in sauce pan until raisins are soft, cool. Then add other ingredients, jelly first then beaten eggs, and fold in dry ingredients. Arrange nuts and cherries on top for decoration. Bake 112 hours in 300° oven. VERA F. BARKER (Mrs. Luther) MORAVIAN SUGAR CAKE Y2 cup granulated sugar 1 cup mashed potatoes ¥Y2 cup shortening 1 yeast cake 2 eggs A little salt Cream sugar, lard, and potato together, then add eggs well beaten and flour. Make up at night and let rise. In the morning make out in the tin and let rise again. Sprinkle top with brown sugar, small pieces of butter and cinnamon, and bake. Mrs. W. A. BLAIR 26 CAKES JAPANESE FRUIT CAKE 4 eggs 2 teaspoons baking powder 2 cups sugar 1 teaspoon spice 1 cup butter 1 teaspoon cloves 1 cup milk 1 teaspoon cinnamon 3 cups flour 1 pound chopped raisins Cream sugar and butter. Beat eggs well and add to creamed mixture. Beat well and add milk. Sift together dry ingredients and add. Beat. Add raisins. Mix well. Makes three 9-inch layers. Bake at 300° for 30 minutes. Cool. Add filling. Filling 2 cups sugar 2 cups coconut 1 cup boiling water 2 tablespoons lemon juice

Cook this with the app: pantry check, scaling, and the assistant.