Recipe: Japanese Fruitcake Fillings (3)

JAPANESE FRUITCAKE FILLING

1 (8 oz.) can pineapple, drained
water
2 cups sugar
2 Tbsp. cornstarch
1 cup chopped nuts
1 cup raisins
1 cup coconut
2 lemons (juice and rind)
1 cup pineapple juice and water

Drain pineapple. Add water to juice to make 1 cup. Mix juice with sugar and cornstarch. Bring to a boil. (Use heavy pot.) Add nuts, raisins and coconut. Cook until thick, stirring often. Add drained pineapple and lemon juice and rind. Cook 1 minute. Cool. Will frost 3 layers.

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JAPANESE FRUITCAKE FILLING

6 oranges
2 cups sugar
2 tsp. cream of cornstarch
1/2 lb. coconut
1/2 lb. pecans
1/2 lb. raisins

Cut oranges in small pieces, add sugar and cook 20 or 25 minutes. Add cornstarch, coconut, pecans and raisins. Mix well and spread between layers and on top of cake.

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JAPANESE FRUITCAKE FILLING

1 cup chopped raisins
1 cup chopped nuts (not too fine)
juice and grated rind of 3 large lemons
1 cup grated coconut, divided
large chunk butter
1/2 cup sugar, divided (or more to taste)
dash salt
small amount flour or cornstarch and cold water

Into a saucepan, mix raisins, nuts, lemon juice, grated rinds and 1/2 cup coconut. Add large chunk of butter (about size of large hen's egg), dash of salt and about 1/2 cup sugar to start. Cook over low heat, stirring often. As filling cooks, taste for sweetness and add sugar if needed. Continue cooking until raisins are soft. Mix a little flour or cornstarch in cold water and gradually stir into mixture until thickened.