 to put together Japanese fruit cake filling and icing. So the first thing we're going to do is to get some lemon zest off of a lemon. Now we're gonna do the orange the same way. I pitted cherries yesterday and made a cherry pie and you can use cherry juice in this and since I have some fresh cherry juice I'm actually going to put a little bit of this fresh cherry juice in here. Let's say about I'm gonna do three-quarters of a cup and then I'm gonna add water until I get to the one cup mark. We're gonna need some maraschino cherries, a half a cup chopped. If you don't have fresh cherry juice pour out your maraschino cherry juice into a bowl and you're going to use that juice instead of the fresh cherry juice. Ours has the fresh cherry juice but if you want to you could use a half a cup of this with a half a cup of water. Okay now I'm going to take this lemon and I'm going to use the juice of a lemon and put it in my measuring cup. Pound apple in here so we'll just take this over here to the stove. Alright here we are at the stove. The first thing we're going to do is put in two cups of sugar. These are half cup scoops so they're before these. We're gonna turn our eye on. I'm actually gonna put it on medium. I'm gonna add my liquid, grab a spoon, I'm just gonna stir it a little bit and I'm gonna let this come to a very slow boil so that the sugar has time to melt. You don't want to do it fast because you want to make sure your sugar gets melted so you don't have a grainy icing when it's done. Okay it's been two minutes and it's starting to just barely bubble up around the edge. I'm gonna stir it right in the middle part only. I was telling my aunt Caroline and she was a Benefield, grainy Benefield's daughter, the only one she had, she had a bunch of brothers that I was going to make this and she said she remembered grainy making this and how good it was and she said there was so many boys in the family when grainy made it she put fresh coconut in it. I didn't want to do fresh coconut because fresh coconut will sour really quick and I didn't want to serve it to somebody that I thought they may have leftovers but she said when they were growing up grainy would make it and she would crack a fresh coconut and put in there and of course the boys they would eat it one day. It was never no question on whether or not, I'll turn this off, whether or not they would eat it all before the coconut sour and a cup of coconut. Now I'm just using flaked coconut. That is our beautiful icing. Now let me show you what I'm gonna do. Okay I've got two pipe plates on racks because I want this to cool so that I can ice the cake with it so I'm gonna pour it in here. I might not have to make two batches. This is a good bit of icing actually. I think it'll work. That's pretty, pretty pretty. When you do the Japanese fruit you have to pick it up and actually almost pour it down the side to get it to work. It's the only way. Kind of tilt the cake in your hand.