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

Prepare 3 (8 inch) pans. Cream butter with sugar. Add eggs, one at a time, beating well after each addition. Use 1/4 cup of the flour to mix with the raisins. Sift remaining flour with salt and soda. Add to first mixture, alternating with buttermilk and vanilla. Divide batter by pouring 1/3 of it into one layer pan; 1/3 of it into another layer pan. Mix spices and floured raisins into remaining batter. Pour into last layer pan. Bake at 350 degrees for 35 to 40 minutes. Cool on racks.

Short Cut: Use commercial spice cake and white cake mixes. Adding raisins to spice cake.

JAPANESE FRUIT CAKE FILLING:

1 lg. fresh coconut (or 2 pkg. fresh/frozen coconut)
2 1/2 c. sugar
3 tbsp. flour
4 lemons, grated (rind and juice)
1 1/2 c. water
1 c. chopped nuts
1/3 c. raisins
1/3 c. crushed pineapple
1/3 c. maraschino cherries (chopped)

Combine first 5 ingredients and cook about 10 minutes. Add remaining ingredients and cool slightly. Spread between layers and on top of cake. If desired, decorate top of cake with additional coconut and cherries. Let stand at least overnight or for 24 hours to allow juices to soak through cake.