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-----CAKE-----
1 c butter
2 c Sugar
4 Eggs
3 c flour -- all-purpose, sifted
2 ts baking powder
1 c Milk
1 t vanilla extract
1 t Ground cloves
1 t Ground cinnamon
1/2 c Raisins
1/2 c Pecans -- chopped
Pecan halves for garnish
-----FILLING/FrostiNG-----
2 1/2 c Sugar
3 tb flour -- all-purpose
1/2 ts Salt
1 c Water -- boiling
1 1/2 tb Lemon zest -- grated
1/4 c Lemon juice -- fresh
4 1/2 c Coconut -- grated
For cake: Grease and flour four 9- inch round cake
pans.
Cream butter; gradually add sugar, beating well at
medium speed with an electric mixer. Add eggs one at a
time; beat well after each addition.
Combine flour and baking powder; add to creamed
mixture alternately with milk, beginning and ending
with fbur mixture. Mix after each addition. Stir in
vanilla.
Divide batter in half; stir spices, raisins and pecans
into one half. Pour plain batter into 2 of the cake
pans and spiced baUer into the other 2 pans. Bake at
350 degrees for 20 to 25 minutes or until cake tests
done .
Cool in pan for 20 minutes; remove from paos and cool
completely on wire racks.
Prick layers at 2-inch intervals with a wooden pick.
Spread frosting/filling between layers and on top and
sides of cake, stacking layers with a light layer on
top of each spice layer. Garnish with pecan halves, if
desired.
For filling/frosting: Combine sugar and flour in
medium saucepan; stir in remaining ingredients. Bring
to a boil over medium heat, stirring constantly.
Cook for 5 minutes or until thickened, stirring
constantly; cool mixture completely before filling and
spreading on cake.
Nutritional analysis por serving: 741 calories, 32
grams fat, 112 grams carbohydrates, 115 milligrams
cholesterol, 406 milligrams sodium, 38 percent of
calories from fat .
** Fort Worth Star Telegram -- Food section -- 29
November 1995 **
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