Japanese Fruitcake

Directions

For cake: Grease and flour four 9- inch round cake pans.

Cream butter; gradually add sugar, beating well at medium speed with an electric mixer.

Add eggs one at a time; beat well after each addition.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Mix after each addition.

Stir in vanilla.

Divide batter in half; stir spices, raisins and pecans into one half.

Pour plain batter into 2 of the cake pans and spiced batter into the other 2 pans.

Bake at 350℉ (180℃) F for 20 to 25 minutes or until cake tests done .

Cool in pan for 20 minutes; remove from pans and cool completely on wire racks.

Prick layers at 2-inch intervals with a wooden pick.

Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer.

Garnish with pecan halves, if desired.

For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients.

Bring to a boil over medium heat, stirring constantly.

Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake.