Japanese Fruitcake
Makes 10 to 12 servings.
Source: From Ruth Eargle in "Recipes and Remembrances" by the Waxhaw Woman's Club.

1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup nuts, such as pecans
1/2 cup mixed candied fruits

Filling:
Juice of 2 large lemons
Grated meat of 1 fresh coconut, or 2 cups packaged flaked coconut
2 cups sugar
2 cups hot water
3 tablespoons all-purpose flour or cornstarch
1 (8-ounce) can crushed pineapple

BEAT butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour and baking powder and add to batter, alternating with milk. Divide batter into two parts. Into one part, add ground cloves, allspice and cinnamon. Into the other part, add the raisins, nuts and candied fruits.

GREASE four 8-inch cake pans and line the bottoms with waxed paper. Spoon the batters into the pans and back for 20 to 25 minutes or until cakes test done.

MIX lemon juice, coconut, sugar, water, flour or cornstarch and pineapple in a saucepan. Cook until mixture thickens and drops from spoon in lumps.

STACK layers, alternating spice and raisin-nut layers, spreading some of the filling between each. Ice sides and top with remaining filling.

STORE in the refrigerator or freeze cake.