Japanese Fruitcake
vintage recipe from my grandmother
This vintage Japanese Fruitcake recipe is adapted from a 1950’s newspaper clipping from my grandmother Brooks’ recipe book (recipe author: Miss Rosa.) It was a request from my dad on his birthday this year. He said grandma’s sister, my great aunt Nannie, used to make it. I was a little scared to try, not sure if it was the same recipe Nannie used, because my grandma put a couple of big X’s beside the recipe (which usually meant she did not like it.)
I was very intrigued because I’ve never even heard of this cake and definitely didn’t know what it tastes like, so I began my quest of curiosity and made my first Japanese Fruitcake. After the first attempt, I can see why she put X’s by it, it was pretty dry and not an A+ cake, but a very different and unique taste. After looking through more books to find another one that Nannie possibly used, I did not have any luck. Wanting desperately to try again, I changed a few measurements and had more success, so if you are looking for a little taste of vintage cake this holiday season, try my version of Japanese Fruitcake.
What is a Japanese Fruitcake?
I’m not even sure why it’s called Japanese Fruitcake, because from researching the origin of this vintage cake, it’s mainly popular in the southeastern area of the United States. Basically, it’s a four-layer cake composed of two different flavors: yellow cake and spice cake, with a lemon and raisin filling that is made on the stovetop. Traditionally served around Christmas, this four-layer cake is typically garnished with fresh coconut and maraschino cherries. I sometimes like to imagine what it was like to live in the 40’s and 50’s using limited resources to create desserts like the true pioneer women of yesteryear, and this cake brings that experience to my kitchen for a delicious slice of history. Transport yourself back in time and try it!
Let’s begin!
Ingredients:
How to make a Japanese fruitcake
Instructions:
Preheat oven to 350℉ / 176℃.
Bake for 20-23 minutes or until when checked with a wooden toothpick, comes out with little or no crumbs.