Japanese fruitcake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter (or marg.); softened |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 3 | cups | Flour, all-purpose |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Cloves, ground |
| 3 | cups | Sugar |
| 2 | tablespoons | Flour, all-purpose |
| 1½ | cup | Milk |
| 1 | teaspoon | Allspice, ground |
| 1 | teaspoon | Cinnamon, ground |
| 1 | cup | Milk |
| 1 | pounds | Fruic, candied; chopped |
| ½ | cup | Raisins |
| ½ | cup | Nuts |
| 3 | Lemons; juice & grated rind | |
| 1 | Coconut, fresh; grated; OR | |
| 2 | cups | Coconut, flaked |
Directions
COCONUT FILLING
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and spices; add to creamed mixture alternately with milk; beat well after each addition. Add fruits and nuts; mix well.
Pour batter into 4 greased and floured 9" cakepans; bake at 325 degrees for 25 to 30 minutes or until cake tests done. Cool completely. Spread Coconut Filling between layers and on top of cake.
Coconut Filling: Combine sugar and flour in a saucepan; gradually stir in milk. Bring mixture to a boil; cook, stirring constantly, until thickened. Remove from heat, and stir in lemon juice, lemon rind, and coconut. Cool completely before spreading on cake. Yield: enough for four 9" layers.
SOURCE: Southern Living Magazine, December 1976. Typos by Nancy Coleman Submitted By NANCY COLEMAN On 10-21-94