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- This is a three layer cake.
- Patty Johnson
- Cake layers:
- 2 cups (475 ml) flour
- 1-2/3 cups (400 ml) sugar
- 1/2 Lb (.2 kg). butter
- 5 eggs
- 1 tsp (5 ml). nutmeg
- 1 tsp (5 ml). cinnamon
- 1 tsp (5 ml). cloves
- 1 cup (225 ml) pineapple
- 1 cup (225 ml) applesauce
- 1-1/4 cups (300 ml) mixed fruit
- 1 cup (225 ml) chopped pecans
- 1 cup (225 ml) chopped black walnuts
- 1 cup (225 ml) raisins
- 1/2 cup (125 ml) chopped dates
- 7-1/2 oz (210 grm). coconut
- 1-1/2 cups (350 ml) water
- 1/2 cup (125 ml) sugar
- 4 tbsp (60 ml) lemon juice
- Preheat oven to 325 degrees (175 C.).
- Mix flour, sugar, butter and eggs.
- Add remaining ingredients.
- Pour into 3 9 inch greased and floured cake pans.
- Bake at 325 degrees (175 C.) for 35 minutes or until done.
- Cool on racks.
- Icing preparation:
- Put all ingredients into a saucepan and bring to a boil.
- Add 1/2 cup (125 ml) of water mixed with 2 tbsp (30 ml) cornstarch.
- Continue to boil until thickened.
- Put the coconut mixture on top of each of the three layers.
- Use pecans and cherries for the top decoration.
- Ice the top of one layer.
- Top with another layer, and ice the top again.
- Top with the last layere, and complete the icing.
- I hope this is the Japanese Fruitcake recipe that you
remember. My Grandmother's recipe does not call for
pineapple, but this recipe belonged to a friend of our
family and it had the pineapple.
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