Layer Fruit Cake Recipes

JAPANESE FRUIT CAKE II

My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.

Provided by Pat K.

Categories Desserts Cakes Fruitcake Recipes

Time 1h40m

Yield 48

Number Of Ingredients 19

Japanese Fruit Cake II image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 (9 inch) round cake pans. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
Cream butter and 2 cups sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan). Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.
To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick, about 10 minutes. Add 2 cups coconut. Allow to cool.
Assemble cake with filling between layers, and ending with filling on top.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 34 g, Cholesterol 36.2 mg, Fat 8.2 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 86 mg, Sugar 24.1 g

Ingredients

1 cup butter
2 cups sugar
6 egg yolks
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup milk
2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
6 egg whites
2 cups sugar
¼ cup all-purpose flour
1 ½ cups water
2 lemons, peeled and seeded
2 oranges, peeled and seeded
2 cups flaked coconut

3-LAYER FRUIT COCKTAIL CAKE

My niece, Stephanie, took some of the recipes out of my mother's recipe drawer, too, and she is sharing them to put in our family recipe book!! This is one Mom got from a co-worker at "Old King Cole Division" the plastics plant where she worked in the 70's. This is not really a layer cake, but it does have two layers of toppings...

Provided by Marcia McCance

Categories Cakes

Number Of Ingredients 17

3-layer Fruit Cocktail Cake image

Steps:

1. Cake Batter: Sift together the dry ingredients (flour, sugar, soda, and salt)
2. In a separate bowl slightly beat the eggs and add the fruit cocktail, stirring well
3. Combine the wet with the dry ingredients mixing well, then pour into a greased and floured 9x13 baking pan.
4. Sprinkle: the brown sugar and nuts over the batter
5. Bake 350 F for 30 minutes
6. Cool slightly in pan while making topping
7. Topping: Combine sugar, milk, butter, and vanilla in a saucepan and bring to a boil. Boil for 2 minutes and then add nuts and coconut.
8. Distribute the topping over the cake and finish cooling.

Ingredients

BOTTOM -- CAKE BATTER:
2 c self rising flour
1 1/2 c sugar
2 tsp baking soda
1/2 tsp salt
2 whole eggs slightly beaten
1 can(s) fruit cocktail with syrup (#303 can)
MIDDLE -- SPRINKLED ON TOP OF BATTER:
1/2 c brown sugar
1/2 c chopped nuts (any kind)
TOPPING:
3/4 c sugar
1/2 c carnation evaporated milk
1/2 c butter
1 tsp vanilla
1/2 c nuts
1 1/2 c shredded coconut

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Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
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Layer Fruit Cake Recipes

JAPANESE FRUIT CAKE II

My mother used to make one of these every Thanksgiving and Christmas. It is sinfully rich and fattening.

3-LAYER FRUIT COCKTAIL CAKE

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