Japanese Fruitcake Recipe

ingredients

1 cup butter or margarine, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon cinnamon, ground
1 cup milk
1 pound candied fruit, chopped
1/2 cup raisins
1/2 cup nuts

COCONUT FILLING
3 cups sugar
2 tablespoons all-purpose flour
1 1/2 cup milk
3 lemons, juice and grated rind of
1 fresh coconut, grated
OR
2 cups flaked coconut

directions

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and spices; add to creamed mixture alternately with milk; beat well after each addition. Add fruits and nuts; mix well.

Pour batter into 4 greased and floured 9" cake pans. Bake at 325 degrees F for 25 to 30 minutes or until cake tests done. Cool completely. Spread Coconut Filling between layers and on top of cake.

For Coconut Filling: Combine sugar and flour in a saucepan; gradually stir in milk. Bring mixture to a boil; cook, stirring constantly, until thickened. Remove from heat, and stir in lemon juice, lemon rind, and coconut.

Cool completely before spreading on cake.

nutrition data

Nutritional data has not been calculated yet.

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