Title: Japanese Fruitcake with Filling
Categories: Christmas Cake
Yield: 8 Servings
| 1 | c | Butter,at room temperature |
| 2 | c | Sugar |
| 4 | | Eggs |
| 3 | c | Flour |
| 1/2 | ts | Salt |
| 3 | ts | Baking powder |
| 1 | c | Milk |
| 1 | tb | Orange rind,grated |
| 1 | ts | Vanilla |
| 1 | ts | Allspice |
| 1 | ts | Ginger |
| 1/2 | c | Raisins |
| 1/2 | c | Pecans,chopped |
| 1 | tb | Flour |
| 1 1/2 | c | Coconut,grated |
| | | Candied cherries (opt) |
| FRUIT FILLING |
| 2 | tb | Flour |
| 1 | | Juice of 3 lemons |
| 1 | c | Sugar |
| 1 | cn | Pineapple (20 oz)* |
| 2 | | Egg yolks |
| 1/2 | c | Pecans chopped |
1. Preheat oven to 350'F.~ 2. 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.~ 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 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.~ ~ *** 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.