Japanese Fruit Cake
Japanese Fruit Cake is a delightful dessert that combines a rich, buttery cake with the warm spices of allspice, cinnamon, cloves, and nutmeg. The addition of seedless raisins and chopped pecans adds texture and sweetness, making it perfect for family gatherings or special occasions.
Ingredients
Instructions
- Mix eggs, milk, flour, sugar, and butter together.
- Put 1/3 of the mixture in a greased and floured 9-inch cake pan.
- Mix the last six ingredients.
- Add the mixture to the other 2/3 of the batter.
- Bake in two 9-inch cake pans at 325°.
Tips & Substitutions
For a lighter texture, separate the eggs and whip the egg whites before folding them into the batter. You can substitute buttermilk for regular milk for a tangier flavor. If you don’t have allspice, you can use a mix of nutmeg and cinnamon. Ensure the raisins are plump by soaking them in warm water before adding them to the batter.
Serving Suggestions
This Japanese Fruit Cake pairs beautifully with a cup of tea or coffee. Serve it plain, or with a dollop of whipped cream for added richness. It also complements fresh fruit or a scoop of vanilla ice cream. For a festive touch, garnish with candied fruits or nuts. Consider serving alongside Barbarakuchen(German Lemon Cake) for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, let slices thaw in the refrigerator overnight, then warm them gently in the microwave or in a preheated oven at 300°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Japanese Fruit Cake contains roughly 1018 calories, with 10g protein, 110g carbohydrates, and 66g fat. It is an excellent source of dietary fiber (58% of the Daily Value), calcium (39% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 16g of dietary fiber toward your daily target.
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 different nuts instead of pecans?
Absolutely! You can substitute walnuts or almonds for pecans if preferred. Just make sure to chop them finely, and you may want to lightly toast them first to enhance their flavor.
What can I do if my batter is too thick?
If your batter seems too thick, add a bit more milk, one tablespoon at a time, until you achieve a smooth consistency. This will help ensure the cake bakes evenly and remains moist.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure the blend contains xanthan gum or add a teaspoon to help with the cake's structure.
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).