Japanese Fruitcake 1

• 1 c. butter
• 2 c. sugar
• 1 c. milk
• 3 c. cake flour
• 4 egg yolks
• 3 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. vanilla
• 4 egg whites, stiffly beaten
• 1/4 lb. plus 1 c. raisins
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• 1 tsp. allspice
• 1 c. dates or cherries
• 1/2 c. candied cherries
• 1 c. nuts
• 2 dried figs
• 1 Tbsp. orange peel
• 1 Tbsp. lemon peel

1. Cream butter and sugar until fluffy.
2. Add egg yolks and beat until smooth.
3. Alternate milk and sifted dry ingredients.
4. Add vanilla; beat until very smooth.
5. Fold in stiffly beaten egg whites.
6. Divide batter into 2 parts.
7. Put 1/3 in one bowl and 2/3 in another.
8. To the 1/3 add cinnamon, cloves, allspice and 1/4 pound raisins.
9. Put batter into greased and floured 9-inch pans.

butter, sugar, milk, cake flour, egg yolks, baking powder, salt, vanilla, egg whites, raisins, cinnamon, cloves, allspice, dates, candied cherries, nuts, figs, orange peel, lemon peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447165 (may not work)