Japanese Fruitcake

• butter, softened↗1 cup
• sugar↗2 cups
• eggs↗4
• sifted cake flour3 1⁄4 cups
• baking powder↗1 tablespoon
• milk↗3⁄4 cup
• vanilla extract↗1 teaspoon
• ground cinnamon↗1 teaspoon
• ground allspice1 teaspoon
• ground cloves↗1⁄4 teaspoon
• raisins↗1 cup
• Japanese Fruitcake Filling
• flaked coconut↗1 1⁄2 cups
• sugar↗1 cup
• cornstarch↗2 tablespoons
• cup water↗1
• (8 ounce) can crushed pineapple, undrained↗1
• oranges, peeled, sectioned, and finely chopped↗2
• Seven Minute Frosting
• cups sugar↗1 1⁄2
• cup cold water, plus1⁄4
• tablespoon cold water1
• egg whites↗2
• tablespoon light corn syrup↗1
• dash salt↗1
• teaspoon vanilla extract↗1

Step-by-step instructions

1. 1

   Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.

2. 2

   Combine flour, and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.

3. 3

   Divide batter in half, stir spices and raisins into one hals. Pour plain batter into 2 greased and floured 9 inch round cake pans; por spiced batter into 2 greased and floured 9 inch round cake pans.Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.

4. 4

   Spread filling between layers. Spread frosting on top and sides of cake.

5. 5

   Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly.Cool completely, before spreading on cake. ( 3 1/3 cups).

6. 6

   Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.

7. 7

   Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).