Recipe: Japanese Fruitcake

I am also looking for the Walter Biscamp cake recipe. I believe the filling is the similar ( 2 T flour, 1 c sugar, 2 egg yolks, juice of 3 lemons, 1-20 oz can crushed pineapple) to the one for the Japanese Fruitcake, but without the pecans. The layers are probably just a yellow cake mix and the frosting is a Butter Pecan frosting recipe

Here's one of many, many Japanese Fruitcake recipes I have found online, this one appears to be forty years old this year:

Japanese Fruitcake
Ingredients:
Cake:
1 cup shortening
2 cups sugar
4 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
2/3 cup chopped nuts
2/3 cup chopped raisins
3/4 teaspoon cinnamon
3/4 teaspoon allspice
3/4 teaspoon mace
1/2 teaspoon cloves
Filling:
2/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
1 (1 pound, 4-ounce) can crushed pineapple, drained (reserving 3/4 cup syrup)
1 tablespoon butter or margarine
2 tablespoons grated orange rind (orange part only)
1/4 cup orange juice (from 1 orange)
2 tablespoons lemon juice
1 1/4 cups grated coconut, fresh or packaged
1/2 cup chopped pecans

Directions:
Heat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans.

Cake: In a bowl, cream together shortening and sugar until fluffy. Beat in eggs, one at a time, until blended.

In a separate bowl, mix together flour, baking soda and salt. Stir into creamed mixture alternately with buttermilk and vanilla.

Pour a third of the batter into one of the prepared pans. Into remaining batter, blend chopped nuts and raisins, cinnamon, allspice, mace and cloves. Pour into 2 remaining prepared pans.

Bake 30 to 35 minutes or until cakes test done. Allow to cool for a few minutes, then turn out onto a cooling rack.

Filling: In saucepan, mix together sugar, salt and cornstarch. Slowly stir in reserved pineapple syrup. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.

Remove from heat. Blend in butter, orange rind, orange juice and lemon juice. Cool. Stir in pineapple, coconut and pecans.

When cakes are cool, put layers together with filling, with the light layer in the middle. Refrigerate.

Variation: If desired after assembling the cake, cover the entire outside with a fluffy white frosting.

from 'traditional recipes for southern hospitality' by general mills, inc, 1962

Makes 16 servings.

Per serving: fats, 23 grams (44% of calories); calories, 471; cholesterol, 56 milligrams; carbohydrate, 63 grams; fiber, 3 grams; protein, 6 grams; sodium, 225 milligrams