This cake adorned our holiday table every Christmas I can ever remember. It was as much a tradition to bake and serve as making cookies and hanging stockings. Not like an ordinary fruit cake, it was different from any other dessert served. It is perfect for festivities and special occasions.

4 eggs, separated
2 cups sugar
1 cup butter
2 teaspoons baking powder
3 1/2 cups plain flour
1 cup sweet milk

1 cup raisins
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 cup pecans, chopped

Combine ingredients, except for eggs. Divide batter in half. To one half, add the egg yolks, well beaten, and the raisins, cloves, cinnamon, nutmeg, and allspice. To other half of mixture, add egg whites, beaten to a stiff froth, and the chopped pecans. Bake in four layers. Let cool.

Filling:
1 small can crushed pineapple
1 1/2 cups sugar
1/2 cup lemon juice
Butter, the size of an egg
1/2 grated fresh coconut
1/2 cup sweet milk
1 small bottle candied cherries

Place pineapple, juice from cherries, milk, sugar, and butter in saucepan and bring to a boil. Cook until mixture spins a thread. Add about a fourth of the coconut and lemon juice. Stir well.

Place filling between layers and sprinkle coconut over filling between each layer. Spread filling mixture on top of cake and sprinkle with coconut. Put whole cherries on top. Serve for a joyful celebration!

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© 1997 Ann Johnson Donovan. All Rights Reserved. arsnova@worldnet.att.net.
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June 22, 1997.