6 eggs
2 c. sugar
4 c. flour
1/2 lb. butter
1 box raisins
1 tsp. cinnamon
1 tsp. allspice
1 c. buttermilk
1 lb. pecans
1 lb. English walnuts
1 lb. Brazil nuts

Separate eggs. Save the whites of 5 eggs for the filling. Melt butter, sugar, and yolks together. Add buttermilk, spices, raisins, and nuts. Beat together. Add flour last. Bake at 350 degrees until done in three layer pans that have been greased and lined with waxed paper.

FILLING:

1 sm. can pineapple
1 (12 oz.) can pineapple juice
2 c. sugar, divided
5 egg whites

Add 1 cup of sugar to the pineapple juice and cook on stove until syrupy. Add the other cup of sugar to the pineapple and cook it until thick. When the pineapple juice becomes syrupy, slowly pour it into the egg whites and beat. Put pineapple on the cake. Then pour the pineapple juice with egg white over the pineapple.