Japanese Fruit Cake

Ingredients

• 2 cups sugar
• 1 cup butter
• 3 cups flour
• 1 cup sweet milk
• 6 eggs
• 1, of a grated fresh cocoanut
• Licup pecans
• 4 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1 box seedless raisins

Method

1. 1

   Cream butter and sugar, add beaten egg yolks, and then sift together dry ingredients, and add then alternately with the milk.

2. 2

   Next add the raisins which have been floured well, the cocoanut and nuts, and lastly the stiffly beaten egg whites should be folded in.

3. 3

   Bake in 6 layers, average size or 4 in very large square pans.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 37. The excerpt below is the record exactly as published.

Japanese Fruit Cake 2 cups sugar 6 eggs 1 cup butter 1, of a grated fresh cocoanut 3 cups flour Licup pecans 1 cup sweet milk 1 box seedless raisins 4 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon nutmeg

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