Japanese Fruit Cake-Mom'S Favorite
A rich and moist Japanese fruit cake featuring coconut, walnuts, raisins, and blackberry jam, perfect for special occasions or teatime indulgence with a delightful flavor combination.
Ingredients
Instructions
- Mix butter and sugar until creamy.
- Add eggs, coconut, jam, and walnuts; mix well.
- Stir in steamed raisins last.
- Combine baking soda with buttermilk.
- Alternate adding buttermilk mixture and flour to the batter, mixing after each addition.
- Grease and flour three cake pans and evenly divide the batter into them.
- Bake at 350°F (175°C) until done, approximately 35 minutes.
- Turn out each cake layer onto racks lined with wax paper to cool.
- Carefully peel off the wax paper and assemble the cake.
Tips & Substitutions
For a lighter texture, consider using room temperature butter and eggs, as they incorporate air better. If black walnuts are too strong for your taste, feel free to substitute with pecans or regular walnuts. You can also use any fruit preserves you have on hand instead of blackberry jam, such as apricot or raspberry, for a different flavor profile.
Serving Suggestions
This Japanese Fruit Cake is delightful on its own, but you can enhance it by serving it with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. Consider adding fresh fruit or a drizzle of chocolate sauce for an extra touch. For more dessert ideas, be sure to browse more vegetarian recipes.
Storage & Reheating
To store leftovers, wrap the cake layers tightly in plastic wrap and place them in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. To reheat, simply slice a piece and microwave it for about 15-20 seconds until warm, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Japanese Fruit Cake-Mom'S Favorite contains roughly 493 calories, with 8g protein, 39g carbohydrates, and 35g fat. It is a good source of protein (17% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 544mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute the black walnuts with pecans, almonds, or even macadamia nuts if you prefer a milder flavor. Just keep in mind that each type of nut will slightly alter the taste of the cake.
What can I use if I don't have buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will mimic the acidity of buttermilk and work well in the recipe.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Be careful not to overbake, as this can result in a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).