1 1/2 c. sugar
1 c. butter
4 egg yolks
1 1/2 tsp. vanilla
2 3/4 c. cake flour
2 tsp. baking powder
1 c. milk
4 egg whites
1 c. raisins
1 tbsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1 c. coconut
1/4 tsp. salt
1 1/2 c. slivered blanched almonds

Mix butter and sugar until creamy. Beat in egg yolks, 1 at a time. Add vanilla. Sift and add flour, baking powder and salt in 3 parts, alternating with the milk. Beat until smooth after each addition. Whip the egg whites until stiff, but not dry with 1/4 teaspoon salt. Fold lightly into the batter.

Divide the batter into 2 equal parts. To the first add the coconut and 1 cup of almonds. To the second half, add raisins that were shaken in flour. Then add the rest of the nuts. Add the cinnamon, nutmeg and cloves to this half. Bake in 2 round greased and floured pans, cool and frost. Bake at 350 degrees for 45 minutes.