Japanese Fruitcake Japanese cooking recipe

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Type: Pumpkin Caramel Flan Free Cooking Recipe - Thanks Giving Not bad! Ingredients / Directions Yield: 8 servings3/4 cup(s) granulated sugar2 large eggs2 large egg whites1 cup(s) LIBBY''S� 100% Pure Pumpkin1/2 cup(s) honey1 1/2 teaspoons pumpkin pie spice1 teaspoon vanilla ext

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1 cup butter, softened
2 cups sugar
4 eggs
3 1/4 cups sifted cake flour
1 tablespoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup raisins
Japanese Fruitcake Filling
1 1/2 cups flaked coconut
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 (8 ounce) can crushed pineapple, undrained
2 oranges, peeled, sectioned, and finely chopped
Seven Minute Frosting
1 1/2 cups sugar
1/4 cup cold water, plus
1 tablespoon cold water
2 egg whites
1 tablespoon light corn syrup
1 dash salt
1 teaspoon vanilla extract

2Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
3Combine flour, and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.
4Divide batter in half, stir spices and raisins into one hals. Pour plain batter into 2 greased and floured 9 inch round cake pans; por spiced batter into 2 greased and floured 9 inch round cake pans.Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.
5Spread filling between layers. Spread frosting on top and sides of cake.
7Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly.Cool completely, before spreading on cake. ( 3 1/3 cups).
9Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.
10Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).

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