Japanese Fruitcake

Instructions for cake layers

Preheat oven to 350℉ / 176℃.

Grease two 9-inch pans and place parchment paper in bottom of pans and grease paper also.

In a medium bowl, sift together flour, salt and baking powder and set aside.

In a large bowl, cream together butter and sugar until light and fluffy.

Add eggs, one at a time, beating after each addition.

Starting with flour, add alternately with milk mixture, beating after each addition until smooth.

Divide cake batter in half and evenly add to the two prepared pans and spread to edges. (I found that a heaping 1 cup scoop added to each pan was the correct amount.

Bake for 20-23 minutes or until when checked with a wooden toothpick, comes out with little or no crumbs.

While first layers are baking, add spice layer ingredients to remaining batter (raisins, dissolved cocoa, cinnamon and nutmeg.) and mix in evenly.

After first cake layers are finished baking, remove from oven and let cool for about 5-8 minutes and then invert on cooling rack to cool completely

Clean both pans, then grease and line bottoms with parchment paper and add remaining spice batter and bake for 20-23 minutes, then cool as previous layers.

Instructions for filling

Add eggs to a medium sauce pot and beat for about 30 seconds, then add all other filling ingredients and stir.

Cook over medium heat for about 10-15 minutes, stirring frequently, until thick.

Let filling mixture cool about 5 minutes, then start with spreading onto a yellow layer.

Next, add a dark spice layer and spread on filling, then repeat, ending with dark layer.

Spread filling on top and add fresh coconut and maraschino cherries for the garnish.