3 1/2 c. sifted all-purpose flour
5 tsp. baking powder
3/4 c. vegetable shortening
4 eggs
2 1/4 c. sugar
1 tsp. salt
1 1/2 c. milk
2 tsp. vanilla
2 tsp. each: lemon, orange and lime rind
2 tsp. each: yellow, red and green food coloring
Lemon Filling (recipe follows)
Orange Cream Frosting (recipe follows)
Orange sections
Lime slices
Pecans

1. Grease and flour 3 (9 inch) layer cake pans, tapping over excess flour.

2. Sift flour, sugar, baking powder and salt into bowl of an electric mixer. Add shortening, milk, eggs and vanilla.

3. Beat at low speed, 1 minute; increase speed to high. Beat 3 minutes longer, scraping down side of bowl several times with rubber scraper.

4. Divide batter among 3 bowls; add lemon rind and yellow food coloring to one bowl: stir just to blend; pour into into a prepared pan. Add orange rind and yellow and red food coloring to second bowl; stir just to blend; pour into second prepared pan. Add lime rind and green food coloring to third bowl; stir just to blend; pour into third pan.

5. Bake in moderate oven (350 degrees) 30 minutes, or until tops spring back when lightly touched with fingertip. Cool in pans on wire racks 5 minutes; loosen cakes around edges with spatula; invert onto wire racks; cool completely.

6. Put layers together with Lemon Filling; frost side and top with most of Orange Cream Frosting. Fill a pastry bag with remaining frosting and insert a #16 star tip, pipe top and bottom border edges.

7. Arrange orange sections in a swirling pattern on top; insert a pecan between orange sections and place lime slices in cater. Refrigerate until serving time.

LEMON FILLING - Makes enough to fill one 3-layer cake. Combine 1/2 cup sugar, 1/4 cup cornstarch and 1/4 teaspoon salt in a large saucepan; beat in 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon, until mixture thickens and bubbles 1 minute. Remove saucepan from heat; stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into a glass bowl; cover surface with plastic wrap; cool completely.

ORANGE CREAM FROSTING - It makes enough to frost one 3-layer cake. Beat 1/2 cup (1 stick) butter until soft in small bowl of electric mixer at medium speed. Beat in 1 package (1 pound) sifted 10X powdered sugar and a dash of salt until all of the sugar has been added. Beat in 2 tablespoons orange juice, 2 tablespoons corn syrup and 2 teaspoons vanilla until spreadable. Tint a rich orange with yellow and red food coloring.