JAPANESE FRUIT CAKE MY MOM USED TO MAKE

Japanese Fruit Cake My Mom Used to Make image

Provided by Jenny Grindele

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

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1 cup butter, softened
1 3/4 cups granulated sugar
6 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup golden raisin
pecan halves (to garnish)
2 tablespoons cornstarch
1 1/2 cups water
2 cups granulated sugar
1 1/2 tablespoons grated fresh lemon rind
4 tablespoons lemon juice
1 medium coconut, grated (3 1/2 cups)

Steps:

TO MAKE CAKE: Cream butter.
Gradually add sugar beating w/mixer on medium speed.
Add eggs 1 at a time, beating well after each addition.
Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
Stir in vanilla extract.
Pour 1/3 of batter into well buttered& floured 9" round cake pan.
Stir cinnamon& next 3 ingredients into the remaining batter.
Pour into 2 well-buttered& floured 9" round cake pans.
Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
Cool in pans 10 minutes, remove& cool completely on racks.
Spread frosting between layers, on top& sides.
Stack white layer between the 2 spiced layers.
Garnish with pecan halves.
FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
Bring remaining 1 cup water to boiling in medium saucepan.
Stir in the sugar, rind& juice.
Return to a boil.
Cook to soft ball stage (236 degrees F), stirring often.
Gradually add to cornstarch mixture& continue.
stirring.
Cook over medium heat, stirring constantly, until thick& bubbly.
Remove from heat, stir in coconut.
Cool.
Stir frosting before spreading on cake.