1 c Butter (or marg.); softened 1 ts Allspice, ground
2 c Sugar 1 ts Cinnamon, ground
4 Eggs 1 c Milk
3 c Flour, all-purpose 1 lb Fruic, candied; chopped
1 tb Baking powder 1/2 c Raisins
1 ts Cloves, ground 1/2 c Nuts
-COCONUT FILLING-
3 c Sugar 3 Lemons; juice & grated rind
2 tb Flour, all-purpose 1 Coconut, fresh; grated; OR
1 1/2 c Milk 2 c Coconut, flaked
Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Combine flour, baking
powder, and spices; add to creamed mixture alternately with milk;
beat well after each addition. Add fruits and nuts; mix well.
Pour batter into 4 greased and floured 9″ cakepans; bake at 325
degrees for 25 to 30 minutes or until cake tests done. Cool
completely. Spread Coconut Filling between layers and on top of cake.
Coconut Filling: Combine sugar and flour in a saucepan; gradually
stir in milk. Bring mixture to a boil; cook, stirring constantly,
until thickened. Remove from heat, and stir in lemon juice, lemon
rind, and coconut. Cool completely before spreading on cake. Yield:
enough for four 9″ layers.
SOURCE: Southern Living Magazine, December 1976. Typos by Nancy
Coleman
Yields
1 cake