Japanese Fruit Cake

http://teriskitchen.com/shared-recipes/japanese-fruit-cake.html

(Shared recipe submitted by a contributor who wishes to remain anonymous.)

Makes one 4-layer cake

Ingredients

   Cake

• 2 cups granulated sugar
• 1 cup butter, preferably unsalted, room temperature
• 1 cup milk, room temperature
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 6 large egg whites, room temperature (reserve yolks for filling below)
• 1 teaspoon vanilla
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 package (8 ounces) seedless raisins

   Filling

• 2-1/2 cups granulated sugar
• 1/4 cup milk
• 1 tablespoon all-purpose flour
• 6 large egg yolks (reserved from cake above)
• 2 tablespoons butter, preferably unsalted
• 1 lemon
• 1/2 cup raisins
• 1 cup chopped nuts
• 1 grated coconut, or 12 ounces frozen

For the cake, preheat oven to 350° F. Grease and flour four 9-inch round cake pans with butter or cooking spray. Cream sugar and butter until smooth; add milk and flour sifted with baking powder. Fold in stiffly beaten egg whites, and gently add vanilla. Use half of this batter to make two plain layers. To the remaining batter, fold in cloves, allspice, cinnamon and seedless raisins to make two spice layers. Bake for 25 to 30 minutes, gently rotating the pans after 15 minutes, or until cake tester inserted in center comes out clean.

For the filling, mix sugar, milk, flour, reserved egg yolks and butter in the top pan of a double boiler. Cook until thick. Add lemon juice and its grated rind, the raisins, chopped nuts and half of the coconut. Spread between the layers, alternating plain and spice cake layers when stacking. Sprinkle the remaining coconut on the top of the cake.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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