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Japanese Fruitcake
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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
  • Icing:
  • 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.
  • Construction:
  • 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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