Japanese Fruit Cake

From a newspaper clipping in Grandma's recipe file.

4 eggs
2 cups sugar
1 cup butter or shortening
3 1/2 cups flour, (sifted and measured)
1 cup sweet milk
3 teaspoons baking powder
1 cup chopped pecans
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 pound chopped dates, (more if preferred)
1 cup coconuts, freshly grated

Cream fat, add sugar, cream thoroughly. Add eggs one at a time and add milk and flour alternately. Sift baking powder with flour. Divide batter into two parts. To one part add 1 c. chopped pecans, 1 t. cinnamon, 1/2 t. cloves, 1/2 t. allspice and 1/4 lb. chopped dates (more if preferred). To the other half add 1 c. fresh grated coconut. Cook into four layers, two dark and two light, stacked alternately. Bake for 30 minutes in 350 degree oven.

Icing For Japanese Fruit Cake

1 cup sugar
4 tablespoons water
1 egg white
1/4 teaspoon cream of tartar
pinch salt

Cook in double boiler, heating for seven minutes while beating constantly with rotary beater. Remove from flame and ice cake.

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