Japanese Fruitcake With Filling

tb Flour 1 Juice of 3 lemons 1 c Sugar 1 cn Pineapple (20 oz)*

Egg yolks 1/2 c Pecans chopped 1. Preheat oven to 350′F.

Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture.

Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans.

Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan.

Bake layers at 350′F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.

When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly.

(Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired.

** FRUIT FILLING **

* - pineapple should be crushed and drained.

Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.