Cake Recipes: JAPANESE FRUITCAKE by Recipe Cottage

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	JAPANESE FRUITCAKE

		1 cup shortening (part butter) 2 cup sugar 4 eggs 3 cups flour 1 tsp. soda 1 tsp. salt 1 cup buttermilk 1 tsp. vanilla 2/3 cup chopped nuts 2/3 cup chopped raisins 3/4 tsp. cinnamon 3/4 tsp. allspice 3/4 tsp. mace 1/2 tsp. cloves Heat oven to 350 degrees (moderate). Grease and flour three layer pans, 9 x 1 1/2 inch. Cream shortening and sugar together until fluffy. Beat eggs in thoroughly, one at a time. Mix flour, soda, and salt. Stir into creamed mixture alternately with buttermilk and vanilla. Pour 1/3 of batter into one of the prepared pans. Blend rest of ingredients into remaining batter. Pour into two remaining prepared pans. Bake 30 to 35 minutes. If oven is small, refrigerate one layer until others are baked. When cake is cool, put layers together with Japanese Fruitcake Filling, the light layer in the middle. Frost with a white icing. When using self-rising flour, omit salt and reduce soda to 1/4 teaspoon. JAPANESE FRUITCAKE FILLING 2/3 cup sugar 1/4 tsp. salt 1/4 cup cornstarch 1 (1 lb. 4 oz.) can crushed pineapple, drained (reserve 3/4 c. syrup) 1 tbsp. butter or margarine 2 tbsp. grated orange rind 1/4 cup orange juice (from 1 orange) 2 tbsp. lemon juice 1 1/2 cup grated coconut (fresh or packaged) 1/2 cup chopped pecans Mix sugar, salt, and cornstarch in saucepan. Slowly stir in reserved pineapple syrup. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil one minute. Remove from heat. Blend in butter, orange rind, orange juice, and lemon juice. Cool. Stir in coconut, pineapple, and pecans.