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  Recipe Home » Deserts » Japanese Fruitcake With Filling
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  Japanese Fruitcake With Filling
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 291
Ingredients:
1 cup Butter,at room temperature
2 cup Sugar
4 Eggs
3 cup Flour
1/2 tsp Salt
3 tsp Baking powder
1 cup Milk
1 tbsp Orange rind,grated
1 tsp Vanilla
1 tsp Allspice
1 tsp Ginger
1/2 cup Raisins
1/2 cup Pecans,chopped
1 tbsp Flour
1 1/2 cup Coconut,grated
Candied cherries (opt)

MMMMMFRUIT FILLING

2 tbsp Flour
1 Juice of 3 lemons
1 cup Sugar
1 can Pineapple (20 oz)*
2 Egg yolks
1/2 cup Pecans chopped
Instructions:
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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