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1
For cake: Grease and flour four 9- inch round cake pans.
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2
Cream butter; gradually add sugar, beating well at medium speed with an electric mixer.
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3
Add eggs one at a time; beat well after each addition.
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4
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with fbur mixture.
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5
Mix after each addition.
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6
Stir in vanilla.
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7
Divide batter in half; stir spices, raisins and pecans into one half.
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8
Pour plain batter into 2 of the cake pans and spiced batter into the other 2 pans.
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9
Bake at 350F (180C) F for 20 to 25 minutes or until cake tests done .
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10
Cool in pan for 20 minutes; remove from pans and cool completely on wire racks.
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11
Prick layers at 2-inch intervals with a wooden pick.
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12
Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer.
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13
Garnish with pecan halves, if desired.
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14
For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients.
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15
Bring to a boil over medium heat, stirring constantly.
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16
Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake.
