1 c Butter,at room temperature
2 c Sugar
4 Eggs
3 c Flour
1/2 ts Salt
3 ts Baking powder
1 c Milk
1 tb Orange rind,grated
1 ts Vanilla
1 ts Allspice
1 ts Ginger
1/2 c Raisins
1/2 c Pecans,chopped
1 tb Flour
1 1/2 c Coconut,grated
Candied cherries (opt)
FRUIT FILLING
2 tb Flour
1 Juice of 3 lemons
1 c Sugar
1 cn Pineapple (20 oz)*
2 Egg yolks
1/2 c Pecans chopped
1. Preheat oven to 350’F.~ 2. Grease and flour 3 9-inch layer cake
pans. Cream butter and sugar with electric mixer until soft and
fluffy. Beat eggs until light and add to butter-sugar mixture.~ 3.
Sift flour, salt, and baking powder together and add alternately to
batter with milk. Stir in vanilla and orange rind; beat well. Spread
2/3 of the batter into 2 of the 3 prepared pans.~ 4. Add allspice and
ginger to remaining batter. Sprinkle 1 tablespoon flour over the
raisins and nuts to coat, then add to batter and mix well. Spread
spiced batter into remaining third pan.~ 5. Bake layers at 350’F. for
30 minutes, or until cake tests down and sides shrink from pan.
Invert on wire rack and allow to cool.~ 6. When completely cool,
spread fruit filling between layers and thinly over the top and side
of cake, using a flat-bladed knife to spread evenly. (Place the
fruit/spice layer in the middle when stacking layers.) Cover top and
side of cake with the coconut. Decorate with red and green candied
cherries in a wreath design if desired.~ ~ *** FRUIT FILLING ***~ * –
pineapple should be crushed & drained.~ Combine all ingredients in
top half of a double boiler over, not in, simmering water and cook,
stirring frequently, until mixture thickens. It should be quite
thick. Remove from heat and allow to cool, stirring occasionally.
Yields
8 Servings