CAKE
1 cup Butter
2 cup Sugar
4 Eggs
3 cup Flour, all-purpose, sifted
2 tsp Baking powder
1 cup Milk
1 tsp Vanilla extract
1 tsp Ground cloves
1 tsp Ground cinnamon
1/2 cup Raisins
1/2 cup Pecans, chopped
Pecan halves for garnish
FILLING/FROSTING
2 1/2 cup Sugar
3 tbsp Flour, all-purpose
1/2 tsp Salt
1 cup Water, boiling
1 1/2 tbsp Lemon zest, grated
1/4 cup Lemon juice, fresh
4 1/2 cup Coconut, grated
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For cake: Grease and flour four 9- inch round cake pans.
Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs one at a time; beat well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with fbur mixture. Mix after each addition. Stir in vanilla.
Divide batter in half; stir spices, raisins and pecans into one half. Pour plain batter into 2 of the cake pans and spiced baUer into the other 2 pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done .
Cool in pan for 20 minutes; remove from paos and cool completely on wire racks.
Prick layers at 2-inch intervals with a wooden pick. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer. Garnish with pecan halves, if desired.
For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly.
Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake.
Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38 percent of calories from fat .
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
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