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Receta Japanese Fruitcake
by Global Cookbook

Japanese Fruitcake
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  Raciónes: 12

Ingredientes

  • 1 c. Butter
  • 2 c. Sugar
  • 4 x Large eggs
  • 3 c. Flour, all-purpose, sifted
  • 2 tsp Baking pwdr
  • 1 c. Lowfat milk
  • 1 tsp Vanilla extract
  • 1 tsp Grnd cloves
  • 1 tsp Grnd cinnamon
  • 1/2 c. Raisins
  • 1/2 c. Pecans, minced Pecan halves for garnish
  • 2 1/2 c. Sugar
  • 3 Tbsp. Flour, all-purpose
  • 1/2 tsp Salt
  • 1 c. Water, boiling
  • 1 1/2 Tbsp. Lemon zest, grated
  • 1/4 c. Lemon juice, fresh
  • 4 1/2 c. Coconut, grated

Direcciones

  1. For cake: Grease and flour four 9- inch round cake pans.
  2. Cream butter; gradually add in sugar, beating well at medium speed with an electric mixer. Add in Large eggs one at a time; beat well after each addition.
  3. Combine flour and baking pwdr; add in to creamed mix alternately with lowfat milk, beginning and ending with fbur mix. Mix after each addition. Stir in vanilla.
  4. Divide batter in half; stir spices, raisins and pecans into one half. Pour plain batter into 2 of the cake pans and spiced baUer into the other 2 pans. Bake at 350 degrees for 20 to 25 min or possibly till cake tests done .
  5. Cold in pan for 20 min; remove from paos and cold completely on wire racks.
  6. Prick layers at 2-inch intervals with a wooden pick. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer. Garnish with pecan halves, if you like.
  7. For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly.
  8. Cook for 5 min or possibly till thickened, stirring constantly; cold mix completely before filling and spreading on cake.