Japanese Fruitcake

-----CAKE----- 1 c Butter

2 c Sugar

4 Eggs

3 c Flour -- all-purpose, sifted

2 ts Baking powder

1 c Milk

1 t Vanilla extract

1 t Ground cloves

1 t Ground cinnamon

1/2 c Raisins

1/2 c Pecans -- chopped

Pecan halves for garnish -----FILLING/FROSTING----- 2 1/2 c Sugar

3 tb Flour -- all-purpose

1/2 ts Salt

1 c Water -- boiling

1 1/2 tb Lemon zest -- grated

1/4 c Lemon juice -- fresh

4 1/2 c Coconut -- grated

For cake: Grease and flour four 9- inch round cake pans. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs one at a time; beat well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with fbur mixture. Mix after each addition. Stir in vanilla. Divide batter in half; stir spices, raisins and pecans into one half. Pour plain batter into 2 of the cake pans and spiced baUer into the other 2 pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests

done . Cool in pan for 20 minutes; remove from paos and cool completely on wire racks. Prick layers at 2-inch intervals with a wooden pick. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer. Garnish with pecan halves, if desired. For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake. Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38 percent of calories from fat . ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **