Thread Number: 77837
/ Tag: Recipes, Cooking Accessories
5 layer Fruitcake with cooked filling |
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Post# 1018673   12/20/2018 at 21:19 (1,925 days old) by Norgeway (mocksville n c )   |   | |
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This was Donald's great Aunts recipe from the 1920s |
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Post# 1018692 , Reply# 1   12/21/2018 at 07:30 (1,924 days old) by Tomturbomatic (Beltsville, MD)   |   | |
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Are the 5 layers 8 or 9 inch? |
Post# 1018713 , Reply# 2   12/21/2018 at 09:24 (1,924 days old) by norgeway (mocksville n c )   |   | |
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I baked them at 350 about 35minutes, the recipe is so old it didn't say. |
Post# 1018723 , Reply# 3   12/21/2018 at 10:47 (1,924 days old) by Michaelman2 (Lauderdale by the Sea, FL)   |   | |
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This recipe seems very similar to what I have heard referred to as a “Japanese Fruit Cake”. If memory serves the difference is there are two layers of the spice/fruit and two layers of yellow cake. Same cooked filling/icing. |
Post# 1018737 , Reply# 4   12/21/2018 at 12:10 (1,924 days old) by norgeway (mocksville n c )   |   | |
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Japanese fruit cake recipe, the filling is similar, My Grandmother made it every Christmas, Its good, |
Post# 1018753 , Reply# 5   12/21/2018 at 16:07 (1,924 days old) by ken (NYS)   |   | |
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Post# 1018776 , Reply# 6   12/21/2018 at 19:50 (1,924 days old) by norgeway (mocksville n c )   |   | |
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Its in Grandmothers recipes, |
Post# 1018930 , Reply# 7   12/23/2018 at 18:10 (1,922 days old) by polkanut (Wausau, WI )   |   | |
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I found the recipe for your grandmother's Japanese Fruit Cake in the AW.org archives.
Cream together:
1 cup Crisco
2 cups sugar,
Beat in thoroughly, one at a time, 4 eggs,
Sift together:
3 cups sifted all purpose flour
1 tsp soda
1 tsp salt
Stir dry ingredients into wet alternately with
1 cup buttermilk
1 tsp vanilla
Have ready 3 -9 inch pans well greased and floured.."I line with wax paperm then grease and flour..
Into 1 pan put 1/3 of the batter,
Then mix into remaining batter
2/3 cup chopped pecans
2/3 cup chopped raisins
3/4 tsp each..Cinnamon, Allspice and Mace
1/2 tsp cloves
Divide in 2 remaining pans , bake at 350 for 30 to 35 minutes, turn out on wire racks and cool completely.
Filling:
In a heavy saucepan,mix together,
2/3 cup sugar
1/4 tsp salt
4 TBSP cornstarch
3/4 cup Pineapple syrup from 20 oz can crushed pineapple.
Cook over low to med heat until boils, boil 1 minute, STIRRING CONSTANTLY..
Remove from heat, Blend in
1 Tbsp butter
2 Tbsp grated orange rind
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
Cool
Stir in:
1 1/2 cups cocoanut
Drained pineapple from 20 oz can
1/2 cup chopped pecans
Put this between layers, Frost with 7 minute frosting and garnish with cocoanut..
7 min frosting
In double boiler over boiling water, combine
3/4 cup sugar
1/3 cup white Karo
1/4 tsp salt
1/4 cup cream of tartar
2 egg whites
2 tbsp. water
Beat with portable mixer over heat for 7 minutes or until holds peak, spread on cake.
CLICK HERE TO GO TO polkanut's LINK |
Post# 1018939 , Reply# 8   12/23/2018 at 20:26 (1,922 days old) by norgeway (mocksville n c )   |   | |
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I thought it was on here, That recipe came from the Red Band flour bag back in the 50s. |
Post# 1018970 , Reply# 9   12/24/2018 at 08:04 (1,921 days old) by Tomturbomatic (Beltsville, MD)   |   | |
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It's no wonder the southern ladies of my childhood set so much store by their Japanese Fruitcakes; generally made for Christmas. That is a huge production when you stop to think about the grated fruit rinds and the chopped nuts and other fruits that have to be prepared. |
Post# 1018975 , Reply# 10   12/24/2018 at 09:26 (1,921 days old) by ken (NYS)   |   | |
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Post# 1019095 , Reply# 11   12/26/2018 at 01:28 (1,920 days old) by imperial70 (MA USA)   |   | |
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Does it really mean to say "orange zest?" |