Gail,is this the recipe?


JAPANESE FRUIT CAKE


CAKE
4 eggs, separated
2 cups sugar
1 cup butter
2 teaspoons baking powder
3 1/2 cups plain flour
1 cup sweet milk

1 cup raisins
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 cup pecans, chopped

Combine ingredients, except for eggs. Divide batter in half. To one half, add
the egg yolks, well beaten, and the raisins, cloves, cinnamon, nutmeg, and
allspice. To other half of mixture, add egg whites, beaten to a stiff froth, and
the chopped pecans. Bake in four layers. Let cool.

FILLING:

1 small can crushed pineapple
1 1/2 cups sugar
1/2 cup lemon juice
Butter, the size of an egg
1/2 grated fresh coconut
1/2 cup sweet milk
1 small bottle candied cherries

Place pineapple, juice from cherries, milk, sugar, and butter in saucepan and
bring to a boil. Cook until mixture spins a thread. Add about a fourth of the
coconut and lemon juice. Stir well.

Place filling between layers and sprinkle coconut over filling between each
layer. Spread filling mixture on top of cake and sprinkle with coconut. Put
whole cherries on top. Serve for a joyful celebration!