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Japanese Fruit Cake




Source of Recipe


THE MAMA'S COOK BOOK - Mrs. A. G. Pinkston


List of Ingredients




Cake:
2 blocks butter
2 cups sugar
3 cups flour
1 cup sweet milk
6 eggs
1 box seedless raisins
1 cup coconut (or a little more)
4 level tsp baking powder
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 cup pecans

Recipe



Cream butter, add sugar and cream together thoroughly. Separate egg yolks and egg whites. Add yolks of eggs which have been beaten well to the creamed sugar and butter. Sift dry ingredients together. Then add milk and dry ingredients alternately to the creamed mixture. Add coconut. Then add nuts and raisins which have been rolled in flour. Last add the egg whites which have been beaten together.

Bake in 4 layers in a moderate oven (350) for 30 minutes.

Japanese Fruit Cake Filling

2 cups sugar
1 1/2 cup boiling water
2 lemons
2 oranges
1 box coconut
4 tablespoons of flour

Mix sugar and flour. Cut oranges and lemons in small bits. Cook all together until the substance of honey. Then add coconut and cook about ten minutes. When cool, put on cake.