Japanese Fruit Cake

Japanese Fruit Cake

3 cups flour

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon baking powder

1 cup seedless raisins

1 cup chopped nuts

1 cup butter

2 cups sugar

4 eggs

1 cup milk

1 cup jam

Frosting (recipe follows)


Sift 2 cups of the flour with the spices and baking powder. Mix the remaining flour with the raisins and nuts. Cream the butter and the sugar in a bowl and add the eggs, one at a time. Add the spice mixture alternately with the milk. Add the jam and nut mixture and mix well. Pour into three, greased and floured 8-inch round layer cake pans. Bake at 350 degrees for 35 minutes or until a cake tester inserted in the middle of the cakes comes out clean. Cool in the pans for 10 minutes and then turn out onto wire racks to cool completely. Frost when cool.

Frosting:

2 cups flaked coconut

Grated rind and juice of 3 oranges

1 small can crushed pineapple

2 ½ cups sugar

2 tablespoons flour

Combine all ingredients in a saucepan and mix well. Cook until thick, stirring constantly, then cool. Spread between the layers and on top and sides of cake.

Source: Southern Living, "The Desserts Cookbook", Oxmoor House, 1971

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