2 c. sugar
1 c. butter
4 eggs
1/4 tsp. each of cloves, nutmeg, allspice & cinnamon
1 pkg. fresh frozen coconut
3 c. plain flour
1/4 tsp. baking powder
1/2 lb. candied cherries & pineapple
2 c. nuts
1 tsp. baking soda
1/2 c. buttermilk
1/2 c. wine or peach brandy (opt.)

Cream sugar and butter. Add eggs. Sift together all dry ingredients. Sprinkle about 1/2 cup of flour on fruit, coconut and nuts so they won't stick together. Mix soda in buttermilk and then gradually add milk and dry ingredients. Fold in fruits, coconut and nuts. Add wine or peach brandy if desired.

JAPANESE FRUIT CAKE ICING:

2 c. sugar
3 tbsp. plain flour
1 c. hot water
Juice of 2 oranges, 1 lemon
2 pkgs. fresh frozen coconut

In boiler, mix sugar and flour. Gradually add hot water. Add orange and lemon juice. Bring to boil and reduce heat and cook until it thickens. You can add a little coconut to this if desired. Punch holes in the layers and sprinkle coconut as you ice each cake layer. Top with cherries (optional).