Japanese Fruit Cake Iii

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 cup buttermilk
• 1 cup chopped raisins
• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups flaked coconut
• 2 1/2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons grated lemon zest
• 2 lemons, juiced
• 1 1/2 cups water

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour 3 - 9 inch pans. sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
• in a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. add the eggs one at a time, beating well with each addition. add the flour mixture alternately with the buttermilk; beat well. fold in raisins and chopped nuts.
• pour batter into three 9 inch pans. bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool.
• in a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. bring to a boil and cook, stirring constantly, until thickened. let cool and spread between each layer and on top of cake.