Japanese Fruit Cake

by Betty Crow

1 cup margarine/butter
2 cups sugar
4 eggs, separated
1 cup milk
1 lb. seedless chopped raisins
1 cup nuts
1 tsp. baking powder
4 cups flour
1⁄2 tsp. salt
1 tsp. each- cinnamon, allspice, cloves and nutmeg

Cream butter and sugar. Sift dry ingredients. Add dry ingredients alternately with milk into butter/sugar mixture. Fold in stiffly beaten egg whites. Put 1/3 batter into 9″ cake pan. Bake 350° for 25 minutes. Mix egg yolks, spices, raisins and nuts (rolled in a little flour) into remaining batter. Pour into two 9″ cake pans and bake 300° for 45-60 minutes.

Filling :
2 boxes coconut
2 Tbsp. flour
2 lemons-peel and juice
1 1⁄2 cups hot water
2 1⁄2 cups sugar

Combine and cook until thick. Cool and put between cake layers and on top and sides of cake.