Title: Japanese Fruitcake
Categories: Holiday Cake Fruit
Yield: 12 Servings

CAKE
1	c	Butter
2	c	Sugar
4		Eggs
3	c	Flour; all-purpose, sifted
2	ts	Baking powder
1	c	Milk
1	ts	Vanilla extract
1	ts	Ground cloves
1	ts	Ground cinnamon
1/2	c	Raisins
1/2	c	Pecans; chopped
		Pecan halves for garnish
FILLING/FROSTING
2 1/2	c	Sugar
3	tb	Flour; all-purpose
1/2	ts	Salt
1	c	Water; boiling
1 1/2	tb	Lemon zest; grated
1/4	c	Lemon juice; fresh
4 1/2	c	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 2-inch 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 **

Posted by The WEE Scot -- paul macGregor

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