Recipe - Japanese Fruitcake With Filling

1 cup Butter,at room temperature
2 cup Sugar
4 Eggs
3 cup Flour
One half teaspoon Salt
3 teaspoon Baking powder
1 cup Milk
1 tablespoon Orange rind,grated
1 teaspoon Vanilla
1 teaspoon Allspice
1 teaspoon Ginger
One half cup Raisins
One half cup Pecans,chopped
1 tablespoon Flour
1 One half cup Coconut,grated
Candied cherries (opt)

FRUIT FILLING
2 tablespoon Flour
1 Juice of 3 lemons
1 cup Sugar
1 cn Pineapple (20 oz)*
2 Egg yolks
One half cup Pecans chopped

1. Preheat oven to 350'F.~ 2. Grease and flour 3 9inch layer cake pans.
Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs
until light and add to buttersugar mixture.~ 3. 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.~ 4. 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.~ 5. Bake
layers at 350'F. for 30 minutes, or until cake tests down and sides shrink
from pan. Invert on wire rack and allow to cool.~ 6. When completely cool,
spread fruit filling between layers and thinly over the top and side of
cake, using a flatbladed 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.~ ~ *** 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.

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