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| JAPANESE FRUIT CAKE | |
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1 c. butter 2 c. sugar 4 eggs 1 tsp. vanilla 3 c. flour 1/2 tsp. salt 3 tsp. baking powder 1 c. milk To 1/2 of batter add: 1 tsp. allspice 1 tsp. cloves 1 c. raisins Bake at 350 degrees for 20-25 minutes in four 8 inch layers. Cream butter and sugar until light. Beat eggs in separate bowl until frothy; add gradually to butter mixture. Add vanilla and beat well. Combine flour, salt and baking powder. Add alternately with milk to butter mixture. Pour 1/2 of batter into 2 greased and floured 8 inch layer cake pans. Add spices and raisins to last half of batter. Pour spice batter into greased and floured 8 inch layer cake pans. Bake. FILLING: 2 tbsp. flour Juice of 3 oranges Juice of 3 lemons 1 c. sugar 1 c. grated coconut 1 can (13 1/2 oz.) crushed pineapple 1 c. pecans Mix flour with a little juice; add remaining ingredients. Boil slowly until mixture is thick. Cool. Spread between layers of the cooled cake, alternating the plain and spiced layers. | |
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recipe reviews #174033
S (Georgia) says:
This recipe is almost like the one that my Mother's family always made for the holidays. Such a good 'fruit'cake. I've not tried this exact recipe though, just one very similar to it.
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