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Cake Fruit
How to bake an Asian (Korean, Japanese, Chinese) fruitcake?
Does anyone have a recipe on how to cook a Korean / Japanese / Chinese fruit cakes you can buy at a bakery in Asia? Thanks!
Here are a couple of recipes. ) Japanese Fruit Cake Recipe 2 1 / 2 cups = 1 cup granulated sugar butter 6 eggs (2 whites except icing) 4 cups cake flour (after sifting) 4 teaspoons baking powder 1 / 4 teaspoon salt 1 teaspoon vanilla 1 cup milk or butter 1 cup plus 1 teaspoon baking soda 1 (8 ounce) box seedless raisins 1 teaspoon cinnamon 1 teaspoon allspice optional ingredient Light layer (8 1 / 4 ounce) can crushed pineapple in syrup layer Dark Optional Ingredients 1 / 2 cup chopped walnuts or lemon 2 ounces of fig preserves with syrup drained 2 ounces of blackberry wine Cream sugar and butter until smooth. Add eggs one at a time, beating until light. Sift flour, baking powder and salt. Add alternately with milk to the mix. Add the vanilla extract and mix well. Divide mixture to half. Add optional ingredients as desired in each half of dough. Add raisins and spices to the dark half of the only batter. Pour the mixture into 6 molds that have been greased layer and floured. Bake at 350 degrees F for 25-30 minutes or until done. Use two dark layers and a thin layer of cake and two layers of light and a dark layer of cake others. Alternate color layers. Filling 4 oranges 1 grated coconut 1 tablespoon fresh lemon juice 2 cups granulated sugar 4 heaping tablespoons flour 2 cups water (use milk coconut if fresh) 1 (20 ounce) can crushed pineapple in syrup 2 cups chopped walnuts 2 cups candied cherries and pulls Cut an orange segments. Add ingredients other than the nuts and cherries. Bring to a boil and cook until thickened, stirring constantly. Add nuts and cherries. This goes between all layers and on top of cakes. Frost sides of cake with glaze every seven minutes. NOTE: This is a seasonal cake. In order to do so on other occasions than Christmas, skip cherry filling and instead of fresh coconut, use 1 cup canned coconut. _______________________________________ Recipe Japanese fruit cake 1 cup butter or margarine, softened 2 cups sugar 4 eggs 3 1 / 4 cups all-purpose flour 2 teaspoons baking powder 1 cup milk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon allspice ground 1 / 2 teaspoon ground cloves 1 cup raisins Lemon-Coconut Frosting Pecan halves (for garnish) Cream butter, gradually add sugar, beating well at medium speed of electric mixer. Add the eggs one at a time, beating well after each addition. Combine flour and baking powder, add to cream mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Add the vanilla extract. Pour one third of the dough in a greased pan and floured 9-inch round cake pan. Add cinnamon and next 3 ingredients into remaining batter and pour the mixture into 2 greased and floured 9-inch round cake. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, remove from the pans and cool completely on wire racks. Spread frosting between layers and on top and sides of cake, stacking white layer between layers with spices. Garnish, if desired. 2 tablespoons lemon Coconut Frosting cornstarch 1 1 / 2 cups water, divided 2 cups granulated sugar 1 tablespoon lemon zest 3 1 / 2 tablespoons lemon juice 1 medium coconut, grated (3 1 / 2 cups) of cornstarch, dissolved in 1 / 2 cup of water aside. Bring remaining 1 cup water to boil in medium saucepan. Add sugar, lemon peel and lemon juice. Return to boil and cook to soft ball stage (236 degrees F), stirring frequently. Slowly add the cornstarch mixture and cook medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat and stir in coconut. Cool. Stir frosting just before spreading on cake. _____________________________________________
