Japanese Fruitcake with Filling

Japanese Fruitcake with Filling

1 cup Butter, at room temperature
2 cup Sugar
4 Eggs
3 cup Flour
1/2 tsp Salt
3 tsp Baking powder
1 cup Milk
1 Tbsp Orange rind, grated
1 tsp Vanilla
1 tsp Allspice
1 tsp Ginger
1/2 cup Raisins
1/2 cup Pecans, chopped
1 Tbsp Flour
1 1/2 cup Coconut, grated
Candied cherries (opt)
For fruit filling:
2 Tbsp Flour
1 Juice of 3 lemons
1 cup Sugar
1 can Pineapple (20 oz)
2 Egg yolks
1/2 cup Pecans chopped

Preheat oven to 350'F.
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.
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.
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.
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.
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.
For 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.
Serves 8 people


Source:

rec.food.cooking, rec.food.recipes