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1
Grease and flour three 9-inch round cake pans. Set aside.
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2
Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add vanilla; beat well.
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3
Combine cake flour, 1 tablespoon baking powder, and 1 teaspoon salt; add to creamed mixture alternately with skim milk, beginning and ending with flour mixture.
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4
Beat 5 egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
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5
Spoon batter into 2 prepared cake pans. Bake at 375u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
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6
Cream butter; gradually add remaining sugar, beating well. Add 2 eggs, one at a time, beating well after each addition.
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7
Combine 1 3/4 cups flour, remaining baking powder, salt, and cloves; add to creamed mixture alternately with 1 cup milk, beginning and ending with flour mixture. Fold in 1/2 cup pecans, 1/2 cup chopped cherries, and raisins.
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8
Spoon batter into the one remaining prepared cake pan.
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9
Bake at 350u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove layer from pan, and let cool completely.
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10
Spread filling between layers and on top, placing the dark layer between the two white layers. Spread frosting on sides of cake. Garnish top of cake with 1/2 cup pecans and cherry halves, if desired.
