Thiscakeis bound to become a family favorite.
For added beauty, use a kitchen torch to lightly brown the edges of thefrosting, if desired.
Meanwhile, beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
It’s anyone’s guess as to how Japanese fruitcake became such a huge holiday hit in the fifties, or why it was called that in the first place. We decide to cash in on its retro charm with a fresh, delicious version of the traditional by Test Ki.Credit: Jennifer Davick/Styling: Lydia DeGaris Pursell & Marian Cooper Cairns
Gradually add sugar, beating until light and fluffy.
Add eggs, 1 at a time, beating just until blended after each addition.
Beat at low speed just until blended after each addition.
Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Top with a spice cake layer, and spread top with Filling as directed above.
Repeat procedure with remaining plain cake layer and Filling.
Top with remaining spice cake layer.
Prepare White Icing; spread icing over top and sides of cake.
