Recipe
1 cup Butter
2 cup Sugar
4 Eggs
3 cup Flour, all-purpose, sifted
2 tsp Baking powder
1 cup Milk
1 tsp Vanilla extract
1 tsp Ground cloves
1 tsp Ground cinnamon
1/2 cup Raisins
1/2 cup Pecans, chopped
Pecan halves for garnish FILLING/FROSTING
2 1/2 cup Sugar
3 tbsp Flour, all-purpose
1/2 tsp Salt
1 cup Water, boiling
1 1/2 tbsp Lemon zest, grated
1/4 cup Lemon juice, fresh
4 1/2 cup Coconut, grated

Recipe Method
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 °F 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
Makes 12 Servings