Japanese Fruit Cake Filling:

3 oranges, peeled and pureed in blender
juice of 1 lemon
1 large can crushed pineapple
6 tbsp. flour
1 tbsp. butter
1 c. sugar
1/4 tsp. salt
1 (9 oz.) pkg. frozen coconut
1/2 c. chopped pecans

Mix ingredients together. Cook, stirring constantly, until thickened. Add coconut and pecans. Spread on layers and top and sides of cake.

Cream together shortening and sugar until fluffy. Beat in 4 eggs, one at a time. Sift flour, soda and salt. Stir into creamed mixture, alternately with buttermilk and vanilla. Pour 1/4 of batter into 2 greased and floured (9-inch) pans. Stir nuts, raisins and spices into remaining batter; pour into 2 more prepared pans.

Bake 30 to 35 minutes at 350°F. When cake is done, put layers together with Japanese Fruit Cake Filling, alternating light and dark layers.