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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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