DESSERT - Florence's Japanese Fruit Cake

Florence Comer

Florence inherited this cake from Daisy Comer, the mother of her husband Ed.

1 cup butter (oleo)

1 cup milk

2 cups sugar

1 teaspoon cinnamon

4 eggs

1 teaspoon all spice

3 cups plain flour

1/2 teaspoon cloves

1 teaspoon baking powder

1/2 cup raisons

1 teaspoon vanilla

1/2 cup pecans

Combine cream, butter and sugar. Add eggs one at a time. Combine flour and baking powder. Add alternately to batter with milk and vanilla, beginning and ending with dry ingredients. Divide batter in half.

To one half add spices, nuts and raisons. Pour into 4 greased and floured 9 inch cake pans. Bake all layers at 350 degrees for 25 minutes or until cake test done. Remove from oven and cool on racks.

FILLING FOR CAKE

1 1/2 cups boiling water

1 14-oz pack coconut or 1 fresh coconut

juice and rind of 2 lemons

3 cups sugar

3 T. cornstarch

1 8-oz crushed pineapple, drained

In sauce pan combine water, coconut, juice and rind, sugar and pineapple. Bring to boil. Dissolve cornstarch in cold water add to mixture and cool, stirring constantly until mixture thickens into a thick pudding constancy. cool. Spread between layers and on top.

Any extra filling maybe put on sides, if desired. Alternate plain and spice layers as cake is assembled.