Japanese Fruitcake
A moist and flavorful Japanese Fruitcake infused with warm spices, raisins, and topped with lemon coconut frosting and pecan halves, perfect for celebrations and special occasions.
Ingredients
Instructions
- Cream butter and gradually add sugar at medium speed on an electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and baking powder in a separate bowl.
- Alternately add the flour mixture and milk to the creamed butter and sugar mixture, beginning and ending with the flour mixture, mixing after each addition.
- Stir in vanilla extract and ground spices.
- Fold in raisins.
- Pour batter into a greased baking pan and bake at 350°F (175°C) for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before frosting with Lemon Coconut Frosting and garnishing with pecan halves.
Tips & Substitutions
For a richer flavor, consider replacing half of the butter with coconut oil. If you want a lighter version, you can use unsweetened applesauce as a substitute for part of the sugar. Ensure your eggs are at room temperature for better incorporation into the batter. To add moisture, try including some grated lemon zest along with the vanilla extract.
Serving Suggestions
Serve slices of the fruitcake drizzled with extra Lemon Coconut Frosting for added sweetness. It pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. For a refreshing contrast, consider serving alongside a light salad or some fresh fruit to balance the richness of the cake.
Storage & Reheating
Store leftover Japanese fruitcake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and place in a microwave for 10-15 seconds, or warm in an oven at low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Japanese Fruitcake contains roughly 603 calories, with 8g protein, 36g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (54% of the Daily Value), iron (25% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin C and protein. It also contributes 15g 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 a different type of dried fruit instead of raisins?
Absolutely! Dried cranberries, apricots, or even chopped dates can be excellent substitutes for raisins, adding unique flavors and textures to your fruitcake.
What can I use if I don't have lemon coconut frosting?
If you don't have lemon coconut frosting, a simple cream cheese frosting or a vanilla buttercream can be used as an alternative. You could also dust the cake with powdered sugar for a lighter touch.
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. You can bake it a day or two in advance. Just make sure to cool it completely before storing it in an airtight container, and frost it just before serving for the best 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).