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Japanese Fruitcake

Yield one 4-layer cake


  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 3/4 cup chopped raisins
  • Coconut Filling
  • Cream Cheese Frosting
  • Chopped pecans

How to Make It

  1. Grease and flour four 8-inch round cake pans. Set aside.

  2. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

  3. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

  4. Spoon one-half of batter into 2 prepared cake pans. Combine spices and raisins; stir into remaining batter. Spoon into remaining prepared cake pans. Bake at 325° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Coconut Filling between layers of cooled cake: spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans.

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