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Japanese Fruit Cake

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

1 cup butter
2 cups sugar
4 eggs
3 cups flour
2 tsp. baking powder
1 cup milk
2 tsp. vanilla
2 cups raisins
1 cup pecans
1 tsp. allspice
1/2 tsp. cloves
1/2 tsp. cinnamon
1 jar maraschino cherries, drained and chopped


Mix the butter, sugar, eggs, flour, baking powder, milk and vanilla together to make a batter. Divide the batter in half. Pour 1/2 of the batter in two 8 or 9 inch round pans.

Bake at 375 degrees for 25 to 30 minutes.

To the remaining half of the batter add the raisins, pecans, allspice, cloves, cinnamon and maraschino cherries.

Bake in two 8 or 9 inch round pans (as used for the first half) at 375 degrees for 25 to 30 minutes.

When all four layers have been baked, spread the following filling between the layers topping each with coconut. Alternate light and dark layers.


juice of 3 lemons plus grated lemon rind

juice of 4 oranges

2 cups sugar

2 tbsp. cornstarch

1-1/2 cups shredded coconut

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