JAPANESE FRUIT CAKE III

Japanese Fruit Cake III image

A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist

Provided by Larkie M.

Categories Desserts Cakes Spice Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 19

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Ingredients

1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
1 cup chopped raisins
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple with juice
2 cups flaked coconut
2 ½ cups white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
2 lemons, juiced
1 ½ cups water

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.

Nutrition Facts : Calories 755.5 calories, Carbohydrate 125.1 g, Cholesterol 103.5 mg, Fat 27.6 g, Fiber 4.6 g, Protein 8.9 g, SaturatedFat 14.3 g, Sodium 297.5 mg, Sugar 91.9 g