Japanese Fruit Cake II recipe

4 servings

1 cup butter

2 cups sugar

6 egg yolks

3 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1 cup milk

2 cups raisins

2 cups flaked coconut

1 cup chopped pecans

6 egg whites

2 cups sugar

1/4 cup all-purpose flour

1 1/2 cups water

2 lemons, peeled and seeded

2 oranges, peeled and seeded

2 cups flaked coconut

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 4 (9 inch) round cake pans.

Toss together the raisins, coconut and pecans in 1 cup of the flour until coated.

Set aside.

Cream butter and 2 cups sugar until light and fluffy.

Beat in yolks one at a time.

Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves.

Add to creamed mixture, alternating with milk, mix until blended.

Fold in raisin, pecan and coconut mixture.

In a clean bowl, whip egg whites until stiff peaks develop.

Fold into batter until no streaks remain.

Divide batter into four 9 inch baking pans (about 1 1/2 to 2 cups per pan).

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Cool in pans 10 minutes, then turn out onto wire racks to finish cooling.

To make the filling: Mix 2 cups sugar and 1/4 cup flour in a saucepan, add water and stir until dissolved.

Chop lemons and oranges into small pieces and add to saucepan.

Bring to a boil and cook until thick, about 10 minutes.

Add 2 cups coconut.

Allow to cool.

Assemble cake with filling between layers, and ending with filling on top.