2 c. sugar
1 1/2 c. shortening
1 c. buttermilk
2 tsp. baking soda
4 c. flour, sifted
6 whole eggs, unbeaten
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. cloves
1 pt. jam or preserves
1 c. raisins

FILLING:

8 egg yolks
1 1/2 c. butter
2 c. sugar
2 c. coconut
2 c. chopped nuts
2 c. ground raisins (or finely chopped)

Cream sugar and shortening. Add eggs, buttermilk, jam, raisins and dry ingredients; beat as for any layer cake. Bake at 375 degrees for about 35 minutes. Makes 4 layers. (Instead of a 4 layer cake you can make 2, 2 layer ones or 1 two layer and a sheet cake.) Let layers cool then put filling between layers and on top.

Filling: Cook egg yolks, butter and sugar in double boiler until thick. Beat until cool. Stir in the coconut, raisins and nuts.

Note: It takes up to 24 hours for the filling to set so you may have to keep putting it back on the cake from time to time until it does set. This cake can be kept in refrigerator for several weeks or frozen.