Japanese Fruit Cake My Mom Used To Make

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 cup butter, softened
• 1 3/4 cups granulated sugar
• 6 eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup golden raisin
• pecan halves (to garnish)
• 2 tablespoons cornstarch
• 1 1/2 cups water
• 2 cups granulated sugar
• 1 1/2 tablespoons grated fresh lemon rind
• 4 tablespoons lemon juice
• 1 medium coconut, grated (3 1/2 cups)

Recipe

• 1 to make cake: cream butter.
• 2 gradually add sugar beating w/mixer on medium speed.
• 3 add eggs 1 at a time, beating well after each addition.
• 4 combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
• 5 stir in vanilla extract.
• 6 pour 1/3 of batter into well buttered& floured 9" round cake pan.
• 7 stir cinnamon& next 3 ingredients into the remaining batter.
• 8 pour into 2 well-buttered& floured 9" round cake pans.
• 9 bake at 350 degrees f for 20 to 25 minutes or until knife blade inserted in center comes out clean.
• 10 cool in pans 10 minutes, remove& cool completely on racks.
• 11 spread frosting between layers, on top& sides.
• 12 stack layer between the 2 spiced layers.
• 13 garnish with pecan halves.
• 14 frosting: dissolve cornstarch in 1/2 cup water; set aside.
• 15 bring remaining 1 cup water to boiling in medium saucepan.
• 16 stir in the sugar, rind& juice.
• 17 return to a boil.
• 18 cook to soft ball stage (236 degrees f), stirring often.
• 19 gradually add to cornstarch mixture& continue.
• 20 stirring.
• 21 cook over medium heat, stirring constantly, until thick& bubbly.
• 22 remove from heat, stir in coconut.
• 23 cool.
• 24 stir frosting before spreading on cake.