Japanese Fruit Cake III Best Family Recipes

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Japanese Fruit Cake III

"A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist"

Ingredients :

1 cup butter
2 cups white sugar
four eggs
1 cup buttermilk
1 cup chopped raisins
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon floor cinnamon
1 teaspoon floor allspice
1 teaspoon floor cloves
1 teaspoon ground nutmeg
1 (eight ounce) can overwhelmed pineapple with juice
2 cups flaked coconut
2 1/2 cups white sugar
2 tablespoons all-motive flour
2 tablespoons grated lemon zest
2 lemons, juiced
1 half cups water

Instructions :

Prep : 40M	Cook : 12M	Ready in : 1H40M

Preheat oven to three hundred degrees F (a hundred and fifty degrees C). Grease and flour three - 9 inch pans. Sift together the three cups flour, baking soda, cinnamon, allspice and nutmeg; set apart.
In a large bowl, cream together 1 cup butter and a couple of cups sugar until mild and fluffy. Add the eggs one at a time, beating properly with each addition. Add the flour combination alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
Pour batter into three 9 inch pans. Bake in the preheated oven for fifty five to 60 minutes, or until a toothpick inserted into the cake comes out smooth. Allow to cool.
In a massive saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and prepare dinner, stirring constantly, till thickened. Let cool and unfold among every layer and on top of cake.

Notes :

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