3 c. sugar
3 c. flour
2 sticks butter
1/2 c. shortening (Crisco)
1 c. milk
5 eggs
1/2 tsp. salt
1/2 tsp. baking powder

Blend sugar and cream with butter and shortening. Add eggs one at a time, creaming after each one. Sift flour, baking powder and salt together. Add alternately with milk. Divide batter - baking 2 white layers and adding spices and raisins to one layer. Pour in pans and bake 25 to 30 minutes.

SPICE LAYER:

1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/4 lb. chopped raisins

FILLING: (Original recipe of Mrs. Hattie Fenn)
Juice and grated rind of 2 lemons
Coconut Grated (amount desired)
2 c. sugar
1 c. boiling water
1 lg. can crushed pineapple (drained a little)
Add some raisins
1 tbsp. cornstarch dissolved in 1/4 cup cold water

Mix sugar, lemon juice, coconut and boiling water and cook together. When begins to boil add cornstarch and raisins and pineapple. Cook until it drops in lumps from spoon, cool a little, then put on layers.