3 c. sugar
1 lb. butter
4 eggs
2 c. sweet milk
1 box coconut (about a c.)
1 lb. seedless raisins
1 lb. pecans
1 box mince meat
2 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. all-spice
1 tsp. cocoa

FILLING:

3 c. sweet cream
2 c. sugar
1 sm. can pineapple
1/2 c. butter
1/4 lb. nuts

Add enough flour to make a stiff cake dough. This is the manner in which the original recipe reads: But actually is equal to about 4 cups flour. Add other fruit if desired.

Filling: Cook first 2 ingredients until thick, then mix pineapple, butter, and nuts. Grandma only iced between layers not on side. I always double the recipe and ice the sides.

Grandma and her sister made this recipe, the original called for Hog Head Mincemeat. They baked it in a large canner pan. The longer you keep it, the better it is. This makes one extra large or 2 large cakes.