Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe was given to me by my grandmother, now deceased. It is at least 40 years old.

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Recipe Summary

cook:
25 mins
additional:
10 mins
total:
55 mins
prep:
20 mins
Servings:
12
Yield:
1 - 9 inch round layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dedge the raisins in 1 cup flour.

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  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans.

  • Sift together the flour, baking powder, cinnamon, clove, and nutmeg.

  • In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins.

  • In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans.

  • Bake for 25 minutes, or until done. Cool layers on wire racks.

  • In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.

Nutrition Facts

1077 calories; protein 13g; carbohydrates 166.7g; fat 44.4g; cholesterol 135.3mg; sodium 446.1mg. Full Nutrition
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