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. white raisins
1 c. chopped walnuts
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
Aloha Fruitcake Filling
Walnut halves, toasted
Candied cherries

Cream butter, adding sugar gradually, beating well. Eggs should then be added one at a time, beating well after each one. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry mixture. Mix well after each addition. Stir in raisins and walnuts.

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

Stir cinnamon, allspice and cloves into remaining batter; then pour into 2 greased and floured 9 inch round cake pans. Bake at 375 degrees for 25 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

Spread Aloha Fruitcake Filling between layers and on top of cake, stacking layers with white layer between the two spiced layers. Garnish top with toasted walnut halves and candied cherries. Serves 10-12.