Sue Freeman posted 04-27-98
Japanese Fruit Cake
1 cup butter, softened
2 cups sugar
5 eggs
3 cups all purpose flour
1/4 teaspoon salt
1 cup milk
1 cup raisins
1 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
Filling....recipe follows
Pecan halves and candied cherries are for garnish and optional
Cream butter...graducally adding sugar beating after each addition. Add eggs one at a time again beating after each addition. Combine flour, baking powder, salt..add to creamed mixture...gradually...beginning and ending with flour mixture. Stir in raisins and pecans.
Pour 2 cups plus 2 Tablespoons batter into a greased and floured 9inch cake pan ....set aside. Stir spices into remaining batter and divide equally again between 2 more 9 inch cake pans which have been greased and floured.
Bake at 375 for 25 min... or until wooden toothpick inserted into center of cake comes out clean. Let cakes cool for 10 minutes in pans..then remove and cool completely before adding filling.
FILLING:
1 Cup sugar
1 Cup water
1 Tablespoon flour
1 1/2 cup flaked coconut
1 8 oz can crushed pineapple undrained
2 oranges...peeled..sectioned and chopped finely
Combine sugar and flour in a small saucepan, mixing well. Add butter...cook over medium heat for 5 minutes, stirring occasionally. Stir in coconut, pineapple and oranges. Cook over medium heat for 5 more minutes...cool completely before adding to cake.
When cake and filling are competely cool....place filling between layers of cake...using the white layer cake in the middle and the two spiced layers on the top and bottom. Make sure you save filling for the top of the cake...garnish with pecan halves..and candied cherries.
Southern Living Annual Recipes 1983
page 268
Sue Freeman posted 04-27-98
Mamma's Japanese Fruit Cake
5 eggs
1 cup softened butter
2 1/2 cups sugar
1 cup milk
4 cups flour
1 teaspoons baking powder
Take 1/2 of this and bake in 2 layers . To the other half of the batter add 1 teaspoons EACH cinnamon, cloves and nutmeg and 1 pound raisins. Bake this 1/2 also in two layers.....put together with filling....
FILLING:
3 cups sugar
1 cup water
1 tablespoon cornstarch
juice of two lemons
1 cup coconut
Boil all ingredients except coconut....til consistency of thick syrup and put in 1 cup coconut
Put filling in between layers of cakes...and on top....use lemon slices as garnish