1 c. butter, softened
2 c. sugar
5 eggs
3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 c. raisins
1 c. chopped pecans
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
Filling (recipe follows)
Pecan halves (opt.)
Candied cherries (opt.)

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in raisins and pecans.

Pour 2 cups plus 2 tablespoons batter into a greased and floured 9" round cake pan; set aside.

Stir spices into remaining batter; pour into 2 greased and floured 9" round cake pans.

Bake at 375 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

Spread filling between layers and on top of cake, stacking layers with white layer between spiced layers. Garnish top with pecan halves and candied cherries, if desired. Yield: 1 (3 layer) cake.

FILLING:

1 c. sugar
1 tbsp. all-purpose flour
1 c. water
1 1/2 c. flaked coconut
1 (8 oz.) can crushed pineapple, undrained
2 oranges, peeled, sectioned & finely chopped

Combine sugar and flour in a small saucepan, mixing well; add water. Cook over medium heat 5 minutes, stirring occasionally. Stir in coconut, pineapple and oranges. Cook over medium heat 5 minutes. Cool mixture completely before spreading on cake. Yield: enough for 1 (3 layer) cake.