Japanese Fruit Cake - eggs

Method

• Cream sugar and butter. Add eggs. Mix well. Add milk and vanilla. Combine with flour, then nuts and fruits. Divide mixture into 2 parts. Cook first half parts in 2 round cake pans. While the layers are cooking, mix other half mixture with the cocoa and pumpkin spice. Pour this mixture into 2 cake pans and bake. Best let to set for a couple of days before adding topping mixture. Bring to a boil and let boil for 4 minutes the coconut, sugar and water. Start with a chocolate layer and spread some of topping. Then top with white layer and top with topping until all 4 layers have been used and topping spread. This makes a tall cake. Decorate with pecan halves and red and green cherries. Bake at 350° for 35 minutes per layer or until done.