Japanese Fruit Cake

Ingredients

• cup butter
• cup sweet milk
• cups of sugar
• eggs
• cups of flour with 1 heaping teaspoon of baking powder
• 2 cups of sugar
• 1 cup of boiling water
• 1 coconut grated
• Juice and grated rind of two good lemons

Method

1. 1

   Make these ingredients into a batter, beat well, divide in half and bake two layers of the plain batter.

2. 2

   Into the other half, add the following, 1 teaspoon each of cloves, allspice and cinnamon, and 1 pound of chopped raisins.

3. 3

   Mix thoroughly and bake in two layers.

4. 4

   For the filling, put sugar, boiling water, grated coconut, juice and grated rind of lemons on to boil.

5. 5

   When this reaches boiling point, add 1 teaspoon of corn starch and boil until it drops in lumps from spoon.

6. 6

   Ice cake if desired.

As published

This recipe was extracted from Waldensian cookery (1957), page 39. The excerpt below is the record exactly as published.

JAPANESE FRUIT CAKE cup butter cup sweet milk cups of sugar eggs cups of flour with 1 heaping tea- spoon of baking powder 0 me we me Make these ingredients into a batter, beat well, divide in half and bake two ’ layers of the plain batter. Into the other half, add the following, 1 teaspoon each of cloves, allspice and cinnamon, and 1 pound of chopped raisins. Mix tho- roughly and bake in two layers. Filling: 2 cups of sugar 1 cup of boiling water 1 coconut grated Juice and grated rind of two good le- mons

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