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Japanese Fruitcake

"This recipe was given to me by my grandmother, now deceased. It is at least 40 years old."

Ingredients :

• 1 cup all-purpose flour
• 1 pound raisins
• 1 cup butter
• 2 cups white sugar
• 6 eggs, separated
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup milk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 2 cups white sugar
• 1 1/2 cups hot water
• 4 teaspoons all-purpose flour
• 1 lemon -- peeled, seeded and minced
• 2 large orange, peeled, sectioned, and cut into bite-size
• 1 pound flaked coconut
• 1 cup pecan halves
• 1 cup maraschino cherries, halved

Instructions :

Prep : 20M	Cook : 12M	Ready in : 55M

• Dedge the raisins in 1 cup flour.
• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.
• Sift together the flour, baking powder, cinnamon, clove, and nutmeg.
• In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.
• In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.
• Bake for 25 minutes, or until done. Cool layers on wire racks.
• In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.

Notes :

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