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1
Cake:
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2
Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
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3
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.
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4
Divide batter in half, stir spices and raisins into one hals. Pour plain batter into 2 greased and floured 9 inch round cake pans; por spiced batter into 2 greased and floured 9 inch round cake pans.Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.
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5
Spread filling between layers. Spread frosting on top and sides of cake.
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6
Filling:
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7
Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly.Cool completely, before spreading on cake. ( 3 1/3 cups).
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8
Frosting:
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9
Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.
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10
Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).
