Japanese Fruit Cake III

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

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 756 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.