Mama Matthew'S Japanese Fruit Cake(4 Layer Cake)
A moist, fluffy four-layer Japanese fruit cake with a delicate vanilla flavor, perfect for celebrations or special occasions, appealing to those who enjoy light, sweet desserts.
Ingredients
Instructions
- Cream sugar and shortening; add eggs one at a time, beating well after each addition.
- Add flour one cup at a time, alternately with sweet milk.
- Add vanilla extract; then add the third cup of flour as the last ingredient to prevent the cake from falling.
- Bake 2 layers at 375°F until light brown in a greased and floured cake pan.
Tips & Substitutions
To ensure a light and fluffy texture, make sure to cream the shortening and sugar well before adding the eggs. If you don't have self-rising flour, you can substitute all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup. Sift the flour multiple times to incorporate air, which helps the cake rise nicely.
Serving Suggestions
This delightful cake is perfect for celebrations and pairs beautifully with whipped cream or fresh fruit. Consider serving it alongside a scoop of ice cream or a slice of Dutch Grape Pie for a memorable dessert spread. For a festive touch, garnish with seasonal berries or a dusting of powdered sugar.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap for up to three months. To reheat, let thaw in the fridge, then warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Matthew'S Japanese Fruit Cake(4 Layer Cake) contains roughly 2243 calories, with 7g protein, 92g carbohydrates, and 184g fat. It is an excellent source of vitamin C (49% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g 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 butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. However, using butter will give the cake a richer flavor and slightly different texture. Make sure to use unsalted butter and allow it to soften at room temperature before creaming with the sugar.
What can I add to enhance the flavor?
To enhance the flavor of your Japanese Fruit Cake, consider adding citrus zest, such as lemon or orange, to the batter. You can also fold in chopped nuts or dried fruits for added texture and taste. Just be mindful of the overall moisture content so the cake remains fluffy.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the layers. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it as baking times may vary depending on your oven and the size of the pans used.
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).