Japanese Fruitcake

Oxmoor House
one 4-layer cake


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1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
3/4 cup chopped raisins
Chopped pecans


Grease and flour four 8-inch round cake pans. Set aside.

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Spoon one-half of batter into 2 prepared cake pans. Combine spices and raisins; stir into remaining batter. Spoon into remaining prepared cake pans. Bake at 325° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Coconut Filling between layers of cooled cake: spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans.

Created date

February 2010