1 c. butter
1 c. raisins, chopped
3 c. cake flour
1 tsp. cloves
1 tsp. allspice
2 c. sugar
1/2 tsp. salt
4 eggs
1 c. pecans, chopped
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. nutmeg
1 c. buttermilk

Cream butter and sugar. Add eggs, one at a time. Beat well after each addition. Sift flour, baking soda and salt. Add flour mixture and buttermilk alternately. Divide batter in half. Add raisins, pecans and spice in half. Pour into 4 greased pans. Bake at 300 degrees until tests done.

JAPANESE CAKE FROSTING:

2 boxes coconut
1 rind, grated & juice of 1 lemon
2 tbsp. flour
1 1/2 c. hot water
2 1/2 c. sugar
1 rind, grated & juice of 1 orange

Combine all ingredients. Cook until thick. Cool slightly. Put between layers.