"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Japanese Fruit Cake Recipe

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This recipe for Japanese Fruit Cake, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julia Smith Thompson
Added: Wednesday, August 15, 2007


3 c. flour
1/4 tsp salt
3 tsp. baking powder
4 eggs
1 c. milk
1 c. butter or oleo
1 pkg. seeded raisins (1 cup)
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves

2 tbsp. cornstarch
2 c. sugar
1 grated coconut
grated rind of 1 lemon
juice of 2 lemons

Mix first 6 ingredients as for any cake (reserve small amount of flour before adding salt & baking powder to mix with raisins). Bake 2 layers in 9 inch cake pans at 350 for 25 minutes. Add 2nd ingredients dredged with flour to remaining first mixture and bake in 9 inch pan at 350 for 25 minutes. When cold put the layers together with the filling.
Filling: Mix all ingredients; add 1 1/2 c. boiling water, cook until thick enough not to run. Spread between layers and on top and sides.

Personal Notes:
Personal Notes:
I cut waxed paper to fit bottom of pans, then grease sides of pan and sprinkle flour on sides and bottom of pans. When layers are cool, gently pull waxed paper off. Eddie Rushton Smith's recipe




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