Japanese fruitcake

 
                             JAPANESE FRUITCAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    1       c            Butter
    2       c            Sugar
    4                    Eggs
    3       c            Flour -- all-purpose, sifted
    2       ts           Baking powder
    1       c            Milk
    1       t            Vanilla extract
    1       t            Ground cloves
    1       t            Ground cinnamon
      1/2   c            Raisins
      1/2   c            Pecans -- chopped
                         Pecan halves for garnish
                         -----FILLING/FROSTING-----
    2 1/2   c            Sugar
    3       tb           Flour -- all-purpose
      1/2   ts           Salt
    1       c            Water -- boiling
    1 1/2   tb           Lemon zest -- grated
      1/4   c            Lemon juice -- fresh
    4 1/2   c            Coconut -- grated
 
   For cake: Grease and flour four 9- inch round cake
   pans.
   
   Cream butter; gradually add sugar, beating well at
   medium speed with an electric mixer. Add eggs one at a
   time; beat well after each addition.
   
   Combine flour and baking powder; add to creamed
   mixture alternately with milk, beginning and ending
   with fbur mixture. Mix after each addition. Stir in
   vanilla.
   
   Divide batter in half; stir spices, raisins and pecans
   into one half. Pour plain batter into 2 of the cake
   pans and spiced baUer into the other 2 pans. Bake at
   350 degrees for 20 to 25 minutes or until cake tests
   done .
   
   Cool in pan for 20 minutes; remove from paos and cool
   completely on wire racks.
   
   Prick layers at 2-inch intervals with a wooden pick.
   Spread frosting/filling between layers and on top and
   sides of cake, stacking layers with a light layer on
   top of each spice layer. Garnish with pecan halves, if
   desired.
   
   For filling/frosting: Combine sugar and flour in
   medium saucepan; stir in remaining ingredients. Bring
   to a boil over medium heat, stirring constantly.
   
   Cook for 5 minutes or until thickened, stirring
   constantly; cool mixture completely before filling and
   spreading on cake.
   
   Nutritional analysis por serving: 741 calories, 32
   grams fat, 112 grams carbohydrates, 115 milligrams
   cholesterol, 406 milligrams sodium, 38 percent of
   calories from fat .
   
   ** Fort Worth Star Telegram -- Food section -- 29
   November 1995 **
  
 
 
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