Japanese fruitcake with filling
Yield: 8 Servings
Ingredients:
- 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) MMMMM-----------------------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
Instructions:
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.
