2 c. plus 2 tbsp. sifted self-rising flour
1 1/2 c. sugar
1/2 c. soft shortening
1 1/2 tsp. vanilla
1/3 c. finely chopped nuts
1/4 tsp. cloves
1 c. milk
3 eggs
1/2 tsp. each cinnamon, allspice, and mace

Sift together flour and sugar. Add shortening, milk, and vanilla. Beat 2 minutes, medium speed on mixer or 300 strokes by hand. Add eggs, beat 2 more minutes. Pour 1/3 of batter into 1 layer pan. Stir into remaining batter the chopped nuts and spices. Pour spiced batter into two other pans.

Bake 20 to 25 minutes at 350 degrees. When cake is cool, spread Royal Pineapple Filling between layers, putting light layer in the middle. Frost top and sides with 7 minutes icing or white frosting mix.

Royal Pineapple Filling: 1/2 cup sugar, 3 tablespoons cornstarch, 3/4 to 1 cup crushed pineapple (drained, no. 2 can), 1 teaspoon lemon juice, 1/8 teaspoon salt, 3/4 can pineapple juice, and 1 tablespoon butter. Mix sugar, salt, and cornstarch in saucepan. Stir pineapple juices in slowly. Add crushed pineapple. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat; blend in butter and lemon juice. Cool thoroughly.