JAPANESE FRUIT CAKE

Japanese Fruit Cake image

Provided by Marjorie Milligan

Categories Cakes

Time 1h5m

Number Of Ingredients 26

Previous Next

1 cup crisco shortening
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
2/3 cup chopped pecans
2/3 cup raisins
3/4 teaspoon cinnamon
3/4 teaspoon all-spice
3/4 teaspoon mace
1/2 teaspoon ground clove
FILLING FOR CAKE
2/3 cup sugar
1/4 teaspoon salt
4 tablespoons corn starch
3/4 cup pineapple syrup from the crushed pineapple
1 tablespoon butter
2 tablespoon grated orange rind
1/4 cup orange juice
2 tablespoons lemon jhuice
1-1/2 cup flaked coconut
1 - 20 ounce can crushed pineapple, drained
1/2 cup chopped pecans.

Steps:

1. Cream together the shortening and sugar until fluffy. Beat in eggs one at a time
2. Sift together the flour, soda and salt. Stir into creamed mixture alternately with buttermilk and vanilla.
3. Pour 1/3 of the batter into one 9 inch greased and floured cake pan.
4. In the remaining batter stir in pecans, raisins, cinnamon, all-spice, mace and ground clove. Pour this mixture into 2 more greased and floured 9-inch cake pans.
5. Bake for 30 - 35 minutes at 350 degrees. Remove from oven and cool.
6. After the cake is cooled, put layers together with the Japanese cake filling with the thin layer in the middle - this is the layer without the nuts, raisins etc.
7. For the Filling Mix together the sugar, salt, and corn starch. Stir in the 3/4 cup pineapple syrup.
8. Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Boil for one minute.
9. Remove from heat. Blend in butter, grated orange rind, orange juice and lemon juice. COOL Stir in coconut, crushed pineapple and pecans. Spread between layers and top of cake. Makes enough filling for 3 layers.