1 c. shortening (1/2 butter)
2 c. sugar
3 c. flour
1 tsp. salt
1 tsp. vanilla
4 eggs
1 tsp. baking soda
1 c. buttermilk
3 (9 inch) cake pans

1. Cream shortening and sugar. BEAT in thoroughly 1 egg at a time. Add flour, salt and soda; which have been sifted together, alternately with buttermilk and vanilla. Pour 1/3 of mixture into 1 greased and floured 9 inch cake pan.

2. MIX AND ADD to remaining batter: 3/4 tsp. mace 2/3 c. chopped nuts 3/4 tsp. cinnamon 1/2 tsp. cloves 2/3 c. of raisins

Pour into remaining 2 cake pans. Bake at 350 degrees for 30 to 35 minutes, cool and put together with JAPANESE FRUIT FILLING (recipe follows) : Put the yellow layer in center of cake.

Mix into saucepan: 1/4 tsp. salt 1/4 c. cornstarch

Drain 1 pound 4 ounce can crushed pineapple, add water to juice to make 3/4 cup. Mix with dry ingredients and cook over low heat until thickened. Remove from heat and stir in: 2 tbsp. orange rind 1/4 tbsp. orange juice 1 1/2 c. grated coconut 1/2 c. pecans, chopped

Cool before spreading between cake layers. Frost top and sides of cake with favorite icing.