*  Exported from  MasterCook  *

                            Japanese Fruitcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Butter (or marg.) -- softened
   2      cups          Sugar
   4                    Eggs
   3      cups          Flour -- all-purpose
   1      tablespoon    Baking powder
   1      teaspoon      Cloves -- ground
   1      teaspoon      Allspice -- ground
   1      teaspoon      Cinnamon -- ground
   1      cup           Milk
   1      pound         Fruit, candied -- chopped
     1/2  cup           Raisins
     1/2  cup           Nuts
                        -----COCONUT FILLING-----
   3      cups          Sugar
   2      tablespoons   Flour -- all-purpose
   1 1/2  cups          Milk
   3                    Lemons -- juice & grated rind
   1                    Coconut, fresh; grated -- OR
   2      cups          Coconut -- flaked

Cream butter and sugar until light and fluffy. 
 Add eggs, one at a time, beating well after each addition. 
Combine flour, baking powder, and spices; add to creamed mixture
 alternately with milk; beat well after each addition.  
Add fruits and nuts; mix well.

 Pour batter into 4 greased and floured 9" cake pans;
 bake at 325 degrees for 25 to 30 minutes or until cake tests done.
 Cool completely. Spread Coconut Filling between layers and on top of cake.

 Coconut Filling: Combine sugar and flour in a saucepan; gradually stir in milk. 
 Bring mixture to a boil; cook, stirring constantly, until thickened.
Remove from heat, and stir in lemon juice, lemon rind, and coconut. 
Cool completely before spreading on cake.
 Yield: enough for four 9" layers.


                   - - - - - - - - - - - - - - - - - -