Japanese fruitcake with filling Recipe

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Japanese fruitcake with filling

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Asian, Cakes, Christmas, Desserts, Ethnic, Japanese

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Ingredients:

Procedures:

1	Preheat oven to 350°F.?Grease and flour 3 9-inch layer cake pans.
2	Cream butter and sugar with electric mixer until soft and fluffy.
3	Beat eggs until light and add to butter-sugar mixture.?Sift flour, salt, and baking powder together and add alternately to batter with milk.
4	Stir in vanilla and orange rind; beat well.
5	Spread 2/3 of the batter into 2 of the 3 prepared pans.?Add allspice and ginger to remaining batter.
6	Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well.
7	Spread spiced batter into remaining third pan.?Bake layers at 350°F.
8	For 30 minutes, or until cake tests down and sides shrink from pan.
9	Invert on wire rack and allow to cool.?When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly.
10	(place the fruit/spice layer in the middle when stacking layers).
11	Cover top and side of cake with the coconut.
12	Decorate with red and green candied cherries in a wreath design if desired.??* fruit filling ? - pineapple should be crushed & drained.?combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens.
13	It should be quite thick.
14	Remove from heat and allow to cool, stirring occasionally.