Japanese Fruitcake



INGREDIENTS:

1 c  butter or margarine; softened

2 c  sugar

4  Eggs

3 1/4 c  Cake flour; sifted

1 tb baking powder

3/4 c  milk

1 ts vanilla extract

1 ts Ground cinnamon

1 ts Ground allspice

1/4 ts Ground cloves

1 c  Raisins

Japanese fruitcake filling

DIRECTIONS:

1. Cream butter; gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time,
beating 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 and raisins into one half. Pour plain batter into 2
greased and floured 9-inch round cakepans; pour spiced
batter into 2 greased and floured 9-inch round cakepans.
Bake at 350 degrees for 20 to 25 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10
minutes; remove from pans, and let cool completely on wire
racks. Spread filling between layers. Spread frosting on.



Japanese Fruitcake