Japanese Fruit Cake Iii

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 cup buttermilk
• 1 cup chopped raisins
• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups flaked coconut
• 2 1/2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons grated lemon zest
• 2 lemons, juiced
• 1 1/2 cups water

1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.
3. Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. Bring to a boil and cook, stirring constantly, until thickened. Let cool and spread between each layer and on top of cake.

butter, white sugar, eggs, buttermilk, raisins, walnuts, allpurpose, baking soda, ground cinnamon, ground allspice, ground cloves, ground nutmeg, pineapple, flaked coconut, white sugar, flour, lemon zest, lemons, water

Taken from www.allrecipes.com/recipe/17791/japanese-fruit-cake-iii/ (may not work)