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JAPANESE FRUITCAKE WITH FILLING
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----------------FRUIT
FILLING----------------------------
2 tb Flour
1 Juice of 3
lemons
1 c Sugar
1 cn Pineapple (20 oz)*
2 Egg yolks
1/2 c Pecans
chopped
1. Preheat oven to 350'F.
2. Grease and flour 3 9-inch layer cake
pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat
eggs until light and add to butter-sugar mixture.
3. Sift flour, salt, and
baking powder together and add alternately to batter with milk. Stir in vanilla
and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared
pans.
4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon
flour over the raisins and nuts to coat, then add to batter and mix well. Spread
spiced batter into remaining third pan.
5. Bake layers at 350'F. for 30
minutes, or until cake tests down and sides shrink from pan. Invert on wire rack
and allow to cool.
6. 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. (Place the fruit/spice layer in the middle when stacking layers.)
Cover top and side of cake with the coconut. 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. It should be quite thick. Remove from heat and allow
to cool, stirring occasionally.