Japanese Fruitcake

• 2 cups (475 ml) flour
• 1-2/3 cups (400 ml) sugar
• 1/2 Lb (.2 kg). butter
• 5 eggs
• 1 tsp (5 ml). nutmeg
• 1 tsp (5 ml). cinnamon
• 1 tsp (5 ml). cloves
• 1 cup (225 ml) pineapple
• 1 cup (225 ml) applesauce
• 1-1/4 cups (300 ml) mixed fruit
• 1 cup (225 ml) chopped pecans
• 1 cup (225 ml) chopped black walnuts
• 1 cup (225 ml) raisins
• 1/2 cup (125 ml) chopped dates
• 7-1/2 oz (210 grm). coconut
• 1-1/2 cups (350 ml) water
• 1/2 cup (125 ml) sugar
• 4 tbsp (60 ml) lemon juice

1. Preheat oven to 325 degrees (175 C.).
2. Mix flour, sugar, butter and eggs.
3. Add remaining ingredients.
4. Pour into 3 9 inch greased and floured cake pans.
5. Bake at 325 degrees (175 C.) for 35 minutes or until done.
6. Cool on racks.
7. Put all ingredients into a saucepan and bring to a boil.
8. Add 1/2 cup (125 ml) of water mixed with 2 tbsp (30 ml) cornstarch.
9. Continue to boil until thickened.
10. Put the coconut mixture on top of each of the three layers.
11. Use pecans and cherries for the top decoration.
12. Ice the top of one layer.
13. Top with another layer, and ice the top again.
14. Top with the last layere, and complete the icing.

flour, sugar, butter, eggs, nutmeg, cinnamon, cloves, pineapple, applesauce, mixed fruit, pecans, black walnuts, raisins, dates, coconut, water, sugar, lemon juice

Taken from online-cookbook.com/goto/cook/rpage/00028A (may not work)