Japanese Fruit Cake My Mom Used To Make - cooking recipe

Ingredients

FOR CAKE
1 cup butter, softened
1 3/4 cups granulated sugar
6 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup golden raisin
pecan halves (to garnish)
LEMON-COCONUT FROSTING
2 tablespoons cornstarch
1 1/2 cups water
2 cups granulated sugar
1 1/2 tablespoons grated fresh lemon rind
4 tablespoons lemon juice
1 medium coconut, grated (3 1/2 cups)

Preparation

TO MAKE CAKE: Cream butter.
Gradually add sugar beating w/mixer on medium speed.
Add eggs 1 at a time, beating well after each addition.
Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
Stir in vanilla extract.
Pour 1/3 of batter into well buttered& floured 9\" round cake pan.
Stir cinnamon& next 3 ingredients into the remaining batter.
Pour into 2 well-buttered& floured 9\" round cake pans.
Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
Cool in pans 10 minutes, remove& cool completely on racks.
Spread frosting between layers, on top& sides.
Stack white layer between the 2 spiced layers.
Garnish with pecan halves.
FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
Bring remaining 1 cup water to boiling in medium saucepan.
Stir in the sugar, rind& juice.
Return to a boil.
Cook to soft ball stage (236 degrees F), stirring often.
Gradually add to cornstarch mixture& continue.
stirring.
Cook over medium heat, stirring constantly, until thick& bubbly.
Remove from heat, stir in coconut.
Cool.
Stir frosting before spreading on cake.