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Receta Japanese Fruitcake With Filling
by Global Cookbook

Japanese Fruitcake With Filling
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  Raciónes: 8

Ingredientes

  • 1 c. Butter,at room temperature
  • 2 c. Sugar
  • 4 x Large eggs
  • 3 c. Flour
  • 1/2 tsp Salt
  • 3 tsp Baking pwdr
  • 1 c. Lowfat milk
  • 1 Tbsp. Orange rind,grated
  • 1 tsp Vanilla
  • 1 tsp Allspice
  • 1 tsp Ginger
  • 1/2 c. Raisins
  • 1/2 c. Pecans,minced
  • 1 Tbsp. Flour
  • 1 1/2 c. Coconut,grated Candied cherries (opt)
  • 2 Tbsp. Flour
  • 1 x Juice of 3 lemons
  • 1 c. Sugar
  • 1 can Pineapple (20 ounce)*
  • 2 x Egg yolks
  • 1/2 c. Pecans minced

Direcciones

  1. Preheat oven to 350'F.
  2. Grease and flour 3 9-inch layer cake pans.
  3. Cream butter and sugar with electric mixer till soft and fluffy. Beat Large eggs till light and add in to butter-sugar mix.
  4. Sift flour, salt, and baking pwdr together and add in alternately to batter with lowfat milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans.
  5. Add in allspice and ginger to remaining batter. Sprinkle 1 Tbsp. flour over the raisins and nuts to coat, then add in to batter and mix well. Spread spiced batter into remaining third pan.
  6. Bake layers at 350'F. for 30 min, or possibly till cake tests down and sides shrink from pan. Invert on wire rack and allow to cold.
  7. When completely cold, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread proportionately. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if you like.*** FRUIT FILLING**** - pineapple should be crushed & liquid removed. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, till mix thickens. It should be quite thick. Remove from heat and allow to cold, stirring occasionally.