Japanese Fruit Cake
- 3 eggs
- 3 c. flour
- 1 1/2 sticks butter
- 3/4 c. milk
- 2 tsp. vanilla
- 2 c. nuts
- 2 c. candied fruit, dates and raisins
- 1/4 c. Hershey's cocoa
- 2 tsp. pumpkin spice
- 4 c. coconut
- 1 1/2 c. sugar
- 1 1/2 c. water
- Cream sugar and butter. Add eggs. Mix well. Add milk and vanilla. Combine with flour, then nuts and fruits. Divide mixture into 2 parts. Cook first half parts in 2 round cake pans. While the layers are cooking, mix other half mixture with the cocoa and pumpkin spice. Pour this mixture into 2 cake pans and bake. Best let to set for a couple of days before adding topping mixture. Bring to a boil and let boil for 4 minutes the coconut, sugar and water. Start with a chocolate layer and spread some of topping. Then top with white layer and top with topping until all 4 layers have been used and topping spread. This makes a tall cake. Decorate with pecan halves and red and green cherries. Bake at 350u0b0 for 35 minutes per layer or until done.
eggs, flour, butter, milk, vanilla, nuts, candied fruit, cocoa, pumpkin spice, coconut, sugar, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=60433 (may not work)