1 c. butter or Crisco
2 c. sugar
3 1/4 c. flour
1 c. milk
4 eggs
1 tsp. allspice
1 tsp. cloves
1/2 lb. raisins
2 c. pecans

Cream butter and sugar. Sift all dry ingredients together. Add alternately with eggs and milk, begin and end with dry. Put 1 cup dry ingredients over raisins and pecans before adding to batter. Bake in 3 nine inch pans at 350 degrees until done.

FILLING:

1 c. water
3 c. sugar
1 box coconut
2 grated oranges
1 sm. can crushed pineapple

Cook sugar and water until it forms a thick syrup. Add coconut, oranges, and pineapple. Cook 5 minutes. Spread between layers and on top of cake.