Japanese Fruitcake with Filling

• 1 cup butter t room temperature
• 2 cups sugar
• 4 large eggs
• 3 cups flour, all-purpose
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1 cup milk
• 1 tablespoon orange zest rated
• 1 teaspoon vanilla extract
• 1 teaspoon allspice
• 1 teaspoon ginger
• 1/2 cup raisins, seedless
• 1/2 cup pecans chopped
• 1 tablespoon flour, all-purpose
• 1 1/2 cups coconut grated
• 2 tablespoons flour, all-purpose
• 3 each lemons juiced
• 1 cup sugar
• 1 can pineapple
• 2 each egg yolks
• 1/2 cup pecans chopped

1. Preheat oven to 350F (180C).
2. Grease and flour 3 9-inch layer cake pans.
3. Cream butter and sugar with electric mixer until soft and fluffy.
4. Beat eggs until light and add to butter-sugar mixture.
5. Sift flour, salt, and baking powder together and add alternately to batter with milk.
6. Stir in vanilla and orange rind; beat well.
7. Spread 23 of the batter into 2 of the 3 prepared pans.
8. Add allspice and ginger to remaining batter.
9. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well.
10. Spread spiced batter into remaining third pan.
11. Bake layers at 350F (180C).for 30 minutes, or until cake tests down and sides shrink from pan.
12. Invert on wire rack and allow to cool.
13. 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.
14. Cover top and side of cake with the coconut.
15. Decorate with red and green candied cherries in a wreath design if desired.

butter, sugar, eggs, flour, salt, baking powder, milk, orange zest, vanilla, allspice, ginger, raisins, pecans, flour, coconut grated, flour, lemons, sugar, pineapple, egg yolks, pecans

Taken from recipeland.com/recipe/v/japanese-fruitcake-filling-39211 (may not work)