Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 4 eggs

  3. 3 1/4 cups all-purpose flour

  4. 2 teaspoons baking powder

  5. 1 cup milk

  6. 1 teaspoon vanilla extract

  7. 1 teaspoon ground cinnamon

  8. 1 teaspoon ground allspice

  9. 1/2 teaspoon ground cloves

  10. 1 cup raisins Lemon coconut frosting:

  11. 2 tablespoons cornstarch

  12. 1 1/2 cups water, divided

  13. 2 cups granulated sugar

  14. 1 tablespoon grated lemon rind

  15. 3 1/2 tablespoons lemon juice

  16. 1 medium coconut, grated,

  17. 3 1/2 cups

Instructions Jump to Ingredients ↑

  1. : Cream butter. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla extract. Pour 1/3 of batter into a greased and floured 9 inch round cake pan. Stir cinnamon and next 3 ingredients into remaining batter. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake, stacking white layer between spiced layers. Garnish, if desired. Lemon coconut frosting: Dissolve cornstarch in 1/2 cup water. Set aside. Bring remaining 1 cup water to a boil in a medium saucepan. Stir in sugar, lemon rind and lemon juice. Return to a boil, and cook to soft ball stage, 236 degrees F, stirring often. Gradually stir in cornstarch mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Stir in coconut. Cool. Stir frosting just before spreading on cake.


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