Japanese Fruitcake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 pound raisins
• 1 cup butter
• 2 cups white sugar
• 6 eggs, separated
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup milk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 2 cups white sugar
• 1 1/2 cups hot water
• 4 teaspoons all-purpose flour
• 1 lemon -- peeled, seeded and minced
• 2 large orange, peeled, sectioned, and cut into bite-size
• 1 pound flaked coconut
• 1 cup pecan halves
• 1 cup maraschino cherries, halved

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• dedge the raisins in 1 cup flour.
• preheat oven to 350 degrees f (175 degrees c). butter and flour two 9 inch round pans.
• sift together the flour, baking powder, cinnamon, clove, and nutmeg.
• in a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. mix in flour mixture in parts alternately with milk. stir in coconut, pecans, and raisins.
• in a clean bowl, beat egg whites until stiff peaks form. fold into batter, and then pour batter into prepared pans.
• bake for 25 minutes, or until done. cool layers on wire racks.
• in a medium saucepan, combine the sugar, water, flour, lemon and orange. cook over medium heat until thickened. stir in coconut and cook for 2 minutes. allow to cool, and then ice cake. alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.