Japanese Fruitcake

• 1 cup butter
• 2 cups sugar
• 4 large eggs
• 3 cups flour, all-purpose sifted
• 2 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon cloves ground
• 1 teaspoon cinnamon ground
• 1/2 cup raisins, seedless
• 1/2 cup pecans chopped
• 1 x pecan halves for garnish
• 2 1/2 cups sugar
• 3 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 1 cup water boiling
• 1 1/2 tablespoons lemon zest grated
• 1/4 cup lemon juice fresh
• 4 1/2 cups coconut grated

1. For cake: Grease and flour four 9- inch round cake pans.
2. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer.
3. Add eggs one at a time; beat well after each addition.
4. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with fbur mixture.
5. Mix after each addition.
6. Stir in vanilla.
7. Divide batter in half; stir spices, raisins and pecans into one half.
8. Pour plain batter into 2 of the cake pans and spiced batter into the other 2 pans.
9. Bake at 350F (180C) F for 20 to 25 minutes or until cake tests done .
10. Cool in pan for 20 minutes; remove from pans and cool completely on wire racks.
11. Prick layers at 2-inch intervals with a wooden pick.
12. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer.
13. Garnish with pecan halves, if desired.
14. For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients.
15. Bring to a boil over medium heat, stirring constantly.
16. Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake.

butter, sugar, eggs, flour, baking powder, milk, vanilla, cloves ground, cinnamon ground, raisins, pecans, pecan, sugar, flour, salt, water boiling, lemon zest, lemon juice fresh, coconut grated

Taken from recipeland.com/recipe/v/japanese-fruitcake-35272 (may not work)