Japanese fruitcake with filling

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Japanese Fruitcake with Filling
  Categories: Christmas, Cakes
       Yield: 8 Servings
  
       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)
 
 -------------------------------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
  
   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.
  
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