CAKE
1 c Butter 1 ts Vanilla extract
2 c Sugar 1 ts Ground cloves
4 Eggs 1 ts Ground cinnamon
3 c Flour; all-purpose, sifted 1/2 c Raisins
2 ts Baking powder 1/2 c Pecans; chopped
1 c Milk Pecan halves for garnish
-FILLING/FROSTING-
2 1/2 c Sugar 1 1/2 tb Lemon zest; grated
3 tb Flour; all-purpose 1/4 c Lemon juice; fresh
1/2 ts Salt 4 1/2 c Coconut; grated
1 c Water; boiling
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 **
Yields
12 servings
