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Print this Recipe    Japanese Fruitcake 03

Japanese Fruitcake with Filling

1 cup butter, at room temperature
2 cups sugar
4 eggs
3 cups flour
1/2 tsp salt
3 tsp baking powder
1 cup milk
1 Tbsp orange rind, grated
1 tsp vanilla
1 tsp allspice
1 tsp ginger
1/2 cup raisins
1/2 cup pecans, chopped
1 Tbsp flour
1 1/2 cup coconut, grated
candied cherries (opt)

2 Tbsp flour
juice of 3 lemons
1 cup sugar
1 can pineapple (20 oz)
2 egg yolks
1/2 cup pecans, chopped

Preheat oven to 350F.

Grease and flour 3 9-inch layer cake pans. Cream butter and sugar
with electric mixer until soft and fluffy. Beat eggs until light
and add to butter-sugar mixture.

Sift flour, salt, and baking powder together and add alternately
to batter with milk. Stir in vanilla and orange rind; beat well.
Spread 2/3 of the batter into 2 of the 3 prepared pans.

Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon
flour over the raisins and nuts to coat, then add to batter and
mix well. Spread spiced batter into remaining third pan.

Bake layers at 350F. for 30 minutes, or until cake tests down and
sides shrink from pan. Invert on wire rack and allow to cool.

When completely cool, spread fruit filling between layers and
thinly over the top and side of cake, using a flat-bladed knife
to spread evenly. (Place the fruit/spice layer in the middle when
stacking layers.) Cover top and side of cake with the coconut.
Decorate with red and green candied cherries in a wreath design if
desired.

For fruit filling: pineapple should be crushed & drained. Combine
all ingredients in top half of a double boiler over, not in,
simmering water and cook, stirring frequently, until mixture
thickens. It should be quite thick. Remove from heat and allow to
cool, stirring occasionally. Serves 8 people

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