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

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