Japanese Fruitcake

Recipe Ingredients

		Cake
1 cup	198g / 7oz	Butter
2 cups	396g / 13oz	Sugar
4		Eggs
3 cups	187g / 6.6oz	Flour; all-purpose - sifted
2 teaspoons	10ml	Baking powder
1 cup	237ml	Milk
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Ground cloves
1 teaspoon	5ml	Ground cinnamon
1/2 cup	80g / 2.8oz	Raisins
1/2 cup	73g / 2.6oz	Pecans - chopped
		Pecan halves for garnish
		Filling/frosting
2 1/2 cups	495g / 17oz	Sugar
3 tablespoons	45ml	Flour - all-purpose
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Water - boiling
1 1/2 tablespoons	22ml	Lemon zest - grated
1/4 cup	59ml	Lemon juice - fresh
4 1/2 cups	418g / 14oz	Coconut - grated

Recipe Instructions

For cake: Grease and flour four 9- inch round cake pans.

Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs one at a time; beat well after each addition.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flower/butter mixture. Mix after each addition. Stir in vanilla.

Divide batter in half; stir spices, raisins and pecans into one half. Pour plain batter into 2 of the cake pans and spiced batter into the other 2 pans.

Bake at 350F for 20 to 25 minutes or until cake tests done .

Cool in pan for 20 minutes; remove from pans and cool completely on wire racks.

Prick layers at 2-inch intervals with a wooden pick. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer. Garnish with pecan halves, if desired.

For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly.

Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake.

Source:
Cooking Live Show #CL8852

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