JAPANESE FRUIT CAKE FILLING|
2 c. sugar
2 Tbsp. cornstarch
1 c. raisins
1 c. nuts
1 c. coconut
2 lemons (juice and rind)
1 (8 oz.) can pineapple,
1 c. pineapple juice and water
Drain pineapple. Add water to juice to make 1 cup. Mix
juice with sugar and cornstarch. Bring to a boil. (Use heavy
pot.) Add nuts, raisins and coconut. Cook until thick, stir-
ring often. Add drained pineapple and lemon juice and rind.
Cook 1 minute. Cool. Will frost 3 layers.
This has been a family favorite recipe for over 50 years
and was given to me by my sister-in-law, Mrs. Clyde B.
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