Recipe - Japanese Fruitcake

CAKE
1 cup Butter
2 cup Sugar
4 Eggs
3 cup Flour; allpurpose, sifted
2 teaspoon Baking powder
1 cup Milk
1 teaspoon Vanilla extract
1 teaspoon Ground cloves
1 teaspoon Ground cinnamon
One half cup Raisins
One half cup Pecans; chopped
Pecan halves for garnish

FILLING/FROSTING
2 One half cup Sugar
3 tablespoon Flour; allpurpose
One half teaspoon Salt
1 cup Water; boiling
1 One half tablespoon Lemon zest; grated
One fourth cup Lemon juice; fresh
4 One half cup Coconut; grated

For cake: Grease and flour four 9 inch round cake pans.

Cream butter; gradually add sugar, beating well at medium speed with an
electric mixer. Add eggs one at a time; beat well after each addition.

Combine flour and baking powder; add to creamed mixture alternately with
milk, beginning and ending with fbur mixture. Mix after each addition. Stir
in vanilla.

Divide batter in half; stir spices, raisins and pecans into one half. Pour
plain batter into 2 of the cake pans and spiced baUer into the other 2
pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done .

Cool in pan for 20 minutes; remove from paos and cool completely on wire
racks.

Prick layers at 2inch intervals with a wooden pick. Spread
frosting/filling between layers and on top and sides of cake, stacking
layers with a light layer on top of each spice layer. Garnish with pecan
halves, if desired.

For filling/frosting: Combine sugar and flour in medium saucepan; stir in
remaining ingredients. Bring to a boil over medium heat, stirring
constantly.

Cook for 5 minutes or until thickened, stirring constantly; cool mixture
completely before filling and spreading on cake.

Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams
carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38
percent of calories from fat .

** Fort Worth Star Telegram Food section 29 November 1995 **

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini