—–CAKE—– 1 c Butter
2 c Sugar
4 Eggs
3 c Flour — all-purpose, sifted
2 ts Baking powder
1 c Milk
1 t Vanilla extract
1 t Ground cloves
1 t Ground cinnamon
1/2 c Raisins
1/2 c Pecans — chopped
Pecan halves for garnish —–FILLING/FROSTING—– 2 1/2 c Sugar
3 tb Flour — all-purpose
1/2 ts Salt
1 c Water — boiling
1 1/2 tb Lemon zest — grated
1/4 c Lemon juice — fresh
4 1/2 c Coconut — grated
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 **