–CAKE–
1 c Butter
2 c Sugar
4 Eggs
3 c Flour; all-purpose, sifted
2 ts Baking powder
1 c Milk
1 ts Vanilla extract
1 ts Ground cloves
1 ts 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 **
From
Yields
12 Servings