japanese fruit cake

11.07.07: as i remember, in early2mid-november mother would place an order with mrs brown. mrs brown sold cakes and pies back in my hometown. her baked goods arrived at the appointed time; they were placed on the dining room table for everyone to view and eat. i loved her sweet potato meringue pie; her japanese fruit cake became an addiction; now: an obsession.
this cake is not a 'fruitcake'. it contains raisins; other dried fruits can be added. ny times published the recipe back when (1980?); i saved the clipping; baked the cake for a friend's party; well.recently found a foto of japanese fruit cake; rare google offering; it's not mrs brown's masterpiece. her cake was 3 layered: spice layer between 2 white layers; she 'frosted' her cake with a lemon-coconut fondant glaze; glazes usually become a part of the cake they cover.... not so with mrs brown's: it was perfect: better than icing; bittersweet candy. throughout the holiday her cake would remain in the dining room. always edible, the glaze would fall away in little child-sized chips. pictured: source: jeanandersoncooks
the nytimes recipe and others that i've found indicate constarch or even plain flour to make the 'glaze'. mrs brown cannot tell her secrets; would she anyway? i must do the research as usual. we'll do it right for you; traditional recipe, etc. ::::let the games begin:

NYtimes (Dec 8, 1982) Japanese Fruitcake

Cake Layers:

1/2 pound unsalted butter, at room temperature, plus butter for greasing pans

3-1/3 cups all-purpose flour, plus flour for dusting pans

2 cups sugar

4 large or 5 small eggs

1-1/2 teaspoons baking powder

3/4 cup plus 2 tablespoons milk

1 teaspoon pure vanilla extract

1 teaspoon ground allspice

1 teaspoon ground cinnamon

3/4 teaspoon ground cloves

3/4 cup dark raisins

3/4 cup pecans

Filling and frosting

1-1/2 cups water

1/4 cup freshly squeezed lemon juice

1 teaspoon grated lemon rind

3 cups grated fresh or canned coconut

2 cups sugar

2 tablespoons cornstarch

complete recipe soon;