Lucille's Japanese Fruit Cake with Filling and Icing

1 c. butter, softened

4 eggs

3 c. SR flour 

1 t. cinnamon

1 t. ground cloves

2 c. sugar

1 t. vanilla

1 c. milk

1 t. allspice

1 c. raisins, optional

Filling:

2 c. sugar

3 T. cornstarch

grated rind of 2 lemons

1/2 c. chopped pecans

1 c. boiling water

15 1/4 oz. crushed pineapple

2 c. coconut

Preheat oven to 350. Cream butter and sugar until light. Beat eggs until light. Add gradually to butter mixture. Add vanilla, and beat well. Add flour, alternating with milk, to the butter batter. Put half the batter into 2 sprayed 8" cake pans. Add spices and raisins to remaining batter. Place in 2 more sprayed 8" cake pans. Bake for 20-25 minutes. Combine all filling ingredients, except coconut and pecans. Cook for 5 minutes or until thick. Cool. Add pecans. Spread on layers of cake. Sprinkle with coconut. *May also be iced with "Grandma's no fail 7 minute frosting" instead, sprinkle with coconut.

Grandma's No Fail 7 Minute Icing:

1 c. sugar

1/4 t. salt

1/2 t. cream of tartar

2 egg whites

3 T. water

1 t. vanilla

Combine all ingredients, except vanilla, in a heavy bottomed sauce pan. Place over medium low heat and beat with electric mixer constantly for 5-7 minutes, until icning is fluffy amd stiff peaks form when beaters are removed. Remove from heat and stir in vanilla.Ice cake. *It takes 2 recipes to ice a layer cake.