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PREHEAT OVEN TO 350.
1 CUP OF BUTTER AND 2 CUPS OF SUGAR CREAM TOGETHER
3 CUPS PLAIN FLOUR
1 TEASPOON
BAKING POWER
1/8 TEASPOON OF SALT
ADD 5 EGGS TO SUGAR MIXTURE
ALTERNATELY WITH DRY INGREDIENTS AND 1 CUP
MILK
BEATING AFTER EACH ADDITION
FILL 1 GREASED 9 INCH LAYER PAN WITH BATTER AND TO THE REST OF THE BATTER
ADD THE FOLLOWING BAKE ABOUT 20 MINUTES
1 CUP CHOPPED SEEDED RAISINS
1 TEASPOON ALLSPICE
1 CUP
CHOPPED PECANS
1 TEASPOON CLOVES
1 TEASPOON CINNAMON
POUR THE SPICY DARK MIX INTO 1 GREASED 9 INCH LAYER
PANS. BAKE ABOUT 25
MINUTES
COOL AND SPREAD WITH THE FOLLOWING FILLING BETWEEN LAYERS AND OVER CAKE
SERVES
24
JUICE OF 2 LEMONS
GRATED RIND OF 1 LEMON
1 CUP BOILING WATER
1 CUP DRAINED CANED OF CRUSHED PINEAPPLE
1 CUPS GRATED FRESH OR FROZEN COCONUT
2 CUPS SUGAR
1/4 CUP COLD WATER AND 2 TABLESPOONS CORNSTARCH MIX TOGETHER
PUT ALL TOGETHER EXCEPT CORNSTARCH AND COLD WATER AND BRING TO BOIL.
DISSOLVE CORNSTARCH IN WATER AND
ADD TO MIXTURE.
COOK UNTIL IT DROPS FROM SPOON IN A THICK LUMPS
COOL AND SPREAD
MAKES ABOUT
2 CUPS
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