Hans,
I found the recipe for your grandmother's Japanese Fruit Cake in the AW.org archives.
Cream together:
1 cup Crisco
2 cups sugar,
Beat in thoroughly, one at a time, 4 eggs,
Sift together:
3 cups sifted all purpose flour
1 tsp soda
1 tsp salt
Stir dry ingredients into wet alternately with
1 cup buttermilk
1 tsp vanilla
Have ready 3 -9 inch pans well greased and floured.."I line with wax paperm then grease and flour..
Into 1 pan put 1/3 of the batter,
Then mix into remaining batter
2/3 cup chopped pecans
2/3 cup chopped raisins
3/4 tsp each..Cinnamon, Allspice and Mace
1/2 tsp cloves
Divide in 2 remaining pans , bake at 350 for 30 to 35 minutes, turn out on wire racks and cool completely.
Filling:
In a heavy saucepan,mix together,
2/3 cup sugar
1/4 tsp salt
4 TBSP cornstarch
3/4 cup Pineapple syrup from 20 oz can crushed pineapple.
Cook over low to med heat until boils, boil 1 minute, STIRRING CONSTANTLY..
Remove from heat, Blend in
1 Tbsp butter
2 Tbsp grated orange rind
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
Cool
Stir in:
1 1/2 cups cocoanut
Drained pineapple from 20 oz can
1/2 cup chopped pecans
Put this between layers, Frost with 7 minute frosting and garnish with cocoanut..
7 min frosting
In double boiler over boiling water, combine
3/4 cup sugar
1/3 cup white Karo
1/4 tsp salt
1/4 cup cream of tartar
2 egg whites
2 tbsp. water
Beat with portable mixer over heat for 7 minutes or until holds peak, spread on cake.
My Grandmothers Japanese Fruit Cake.. This is a real time eater, but once a year its worth it. Cream together 1 cup Crisco 2 cups sugar, Beat in thoroughly, one at a time, 4 eggs, Sift together 3 cups sifted all purpose flour 1 tsp soda 1 tsp salt Stir dry ingredients into wet...
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