Japanese Fruit Cake III Recipe

Preheat oven to 300 degrees F (150 degrees C). Grease and flour 3 - 9 inch pans. Sift together the 3 cups flour baking soda cinnamon allspice and nutmeg; set aside.

In a large bowl cream together 1 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time beating well with each addition. Add the flour mixture alternately with the buttermilk; beat well. Fold in raisins and chopped nuts.

Pour batter into three 9 inch pans. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.

In a large saucepan combine water pineapple coconut 2 1/2 cups sugar 2 tablespoons flour lemon zest and lemon juice. Bring to a boil and cook stirring constantly until thickened. Let cool and spread between each layer and on top of cake.