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

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 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 26% DV; carbohydrates 166.7g 54% DV; fat 44.4g 68% DV; cholesterol 135.3mg 45% DV; sodium 446.1mg 18% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2004
I made this cake for my brother who remembered our mother baking it for Christmas - many more then 40 years ago! The cake is good but the prep time is more like hours than minutes. Read More
(25)

Most helpful critical review

Rating: 3 stars
12/26/2018
This cake gets a 5 star for presentation and taste. But it is so dry I had to make a rum sauce and rum whip cream to go with it. I don't know why it was so dry. The recipe did not tell you how many cake pans to use or what size. I used 2 -10"pans and it took forever for it to cook in the middle. I even added a cup and a half of brandy over the cake before icing it. Still a little too dry. I will try again making thinner layers and more layers Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/07/2004
I made this cake for my brother who remembered our mother baking it for Christmas - many more then 40 years ago! The cake is good but the prep time is more like hours than minutes. Read More
(25)
Rating: 5 stars
11/17/2014
I had to make a Japanese dish for my son's international feast for boys scouts. I made this in no time considering the very little time I had after I got off from work and be able to make it to the meeting. It turned out great easy and best part everyone LOVED IT! Thanks! Read More
(4)
Rating: 3 stars
12/26/2018
This cake gets a 5 star for presentation and taste. But it is so dry I had to make a rum sauce and rum whip cream to go with it. I don't know why it was so dry. The recipe did not tell you how many cake pans to use or what size. I used 2 -10"pans and it took forever for it to cook in the middle. I even added a cup and a half of brandy over the cake before icing it. Still a little too dry. I will try again making thinner layers and more layers Read More
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