A three layer spice cake with a pineapple coconut citrus filling. Very rich and moist
Japanese Fruit Cake III
1 cup butter
2 cups white sugar
1 cup buttermilk
1 cup chopped raisins
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple with juice
2 cups flaked coconut
2 1/2 cups white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
2 lemons, juiced
1 1/2 cups water
1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 – 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
2 In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
3 Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4 In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.