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 by Norgeway (mocksville n c )        

This was Donald's great Aunts recipe from the 1920s

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Post# 1018692 , Reply# 1   12/21/2018 at 07:30 by Tomturbomatic (Beltsville, MD)        

Are the 5 layers 8 or 9 inch?


Post# 1018713 , Reply# 2   12/21/2018 at 09:24 by norgeway (mocksville n c )        
9 inch

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 by Michaelman2 (Atlanta, GA)        

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 by norgeway (mocksville n c )        
I have the

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 by ken (Ulster Hgts, NY)        
Looks Good

ken's profile picture
Hans,

Please also post the recipe for the Japanese Fruit Cake if you don't mind.


Post# 1018776 , Reply# 6   12/21/2018 at 19:50 by norgeway (mocksville n c )        
Let me look it up,

Its in Grandmothers recipes,

Post# 1018930 , Reply# 7   12/23/2018 at 18:10 by polkanut (Wausau, WI )        
Hans,

polkanut's profile picture

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 by norgeway (mocksville n c )        
I hadnt looked it up yetI

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 by Tomturbomatic (Beltsville, MD)        

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 by ken (Ulster Hgts, NY)        

ken's profile picture
Thanks for posting.

Post# 1019095 , Reply# 11   12/26/2018 at 01:28 by imperial70 (******)        
recipe says orange rind...

Does it really mean to say "orange zest?"

Post# 1019097 , Reply# 12   12/26/2018 at 02:04 by norgeway (mocksville n c )        
Same thing

In old cookbooks its often listed as rind. It means zest.





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