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Japanese Fruit Cake




Source of Recipe


Maggie Viken






List of Ingredients



• 1 C. butter, softened
  
• 2 C. superfine sugar
  
• 4 jumbo eggs
  
• 1 C. milk
  
• 3 1/4 C. unbleached flour
  
• 1 tsp. baking powder
  
• 1 tsp. pure vanilla
  
• 1 tsp. cinnamon
  
• 1 tsp. allspice
  
• 1/2 C. raisins
  
• 1/2 C. chopped pecans
  






Instructions



1. Cream butter until light and fluffy. Add sugar, 1/2 cup at a time, beating well after each addition. Beat in eggs 1 at a time. Add milk alternately with sifted flour and baking powder. Beat well after each addition. Beat in vanilla.
   
2. Remove 1/3 of the batter. Add cinnamon, allspice, raisins and pecans to smaller portion; mix well. Pour into greased and floured 9 inch later cake pan.
   
3. Pour remaining batter into 2 prepared 9 inch cake pans. Bake at 350 degrees F. until cakes test done. Cool completely. Frost with cream cheese frosting. Substituting 1 tsp. vanilla with 2 tsp. lemon extract.
   
4. When assembling cake put fruit layer in the middle.