Japanese Fruit Cake and Icing: A Book Review Recipe

  • 1 Cup Butter
  • 2 Cups Sugar
  • 4 Eggs
  • 1 Cup Buttermilk
  • 1 Cup Raisins
  • 1 Cup chopped nutmeats (pecans, walnuts, etc.)
  • 3 Cups Flour
  • ½ tsp. Salt
  • 1 tsp. Cinnamon
  • 1 tsp. Allspice
  • 1 tsp. Powdered Cloves
  • 1 tsp. Nutmeg
  • 1 tsp. Soda

Cream butter and sugar.  Add eggs, one at a time, beating well after each.  Sift dry ingredients together and add alternately with buttermilk to preceding mixture, beating well.  Mix in raisins and nuts.  Pour into 2 or 3 prepared 9-inch pans and bake in slow (275° F.) oven for one hour or until cake leaves sides of pan.

Icing:

  • 4 Cups Flaked Coconut
  • 2 Cups Flour
  • 1 ½ Cups Hot Water
  • 2 ½ Cups Sugar
  • 2 Lemons grated rind and juice

Combine all ingredients and cook over slow fire, stirring gently until thick, then spread over Japanese Fruit Cake.

                                                                                                                                Chasity Corn Miller

This recipe appeared in my review book, The Captain Takes a Wife, by Doris Durbin.  She stated this was an old family recipe from Union County, Georgia.

This entry was posted in Book Review Recipes and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *