1 c. butter Crisco
2 c. sugar
1 c. milk
3 1/3 c. flour
4 eggs
1/2 lb. raisins
1/4 lb. candied pineapple
1/2 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 lb. English walnuts
1/4 lb. cherries (candied)

Cream butter and sugar. Beat in whole eggs, add milk and vanilla to dry ingredients. Mix well. Add fruits and nuts (rolled in small amount of flour). Bake at 325 to 350 degrees.

FILLING:

2 c. sugar
2 lemons & 1 grated rind
1 lg. coconut
2 c. boiling water
1/2 lb. English walnuts
2 tbsp. cornstarch

Mix all in saucepan except cornstarch and nuts. When mixture begins to boil, add cornstarch (mixed in 1/2 cup cold water). Continue to cook until mixture drops thick from spoon. Let cool and add nuts. Filling is enough for a 4-layer cake. Decorate with candied cherry and walnut halves.