Japanese Fruitcake With Filling

1 c Butter,at room temperature

2 c Sugar

4 Eggs

3 c Flour

1/2 ts Salt

3 ts Baking powder

1 c Milk

1 tb Orange rind,grated

1 ts Vanilla

1 ts Allspice

1 ts Ginger

1/2 c Raisins

1/2 c Pecans,chopped

1 tb Flour

1 1/2 c Coconut,grated

Candied cherries (opt)

---FRUIT FILLING

--- 2 tb Flour

1 Juice of 3 lemons

1 c Sugar

1 cn Pineapple (20 oz)*

2 Egg yolks

1/2 c Pecans chopped

1. Preheat oven to 350'F.~ 2. 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.~ 3. 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.~ 4. 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.~ 5. 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.~ 6. 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 & 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.