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1
Preheat oven to 350F (180C).
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2
Grease and flour 3 9-inch layer cake pans.
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3
Cream butter and sugar with electric mixer until soft and fluffy.
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4
Beat eggs until light and add to butter-sugar mixture.
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5
Sift flour, salt, and baking powder together and add alternately to batter with milk.
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6
Stir in vanilla and orange rind; beat well.
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7
Spread 23 of the batter into 2 of the 3 prepared pans.
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8
Add allspice and ginger to remaining batter.
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9
Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well.
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10
Spread spiced batter into remaining third pan.
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11
Bake layers at 350F (180C).for 30 minutes, or until cake tests down and sides shrink from pan.
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12
Invert on wire rack and allow to cool.
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13
When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly.
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14
Cover top and side of cake with the coconut.
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15
Decorate with red and green candied cherries in a wreath design if desired.
