1. Preheat oven to 350F.~ 2. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture.~ 3. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans.~ 4. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan.~ 5. Bake layers at 350F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.~ 6. 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. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired.~ ~ *** FRUIT FILLING ***~ * - pineapple should be crushed & drained.~ Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 245 (16%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 948.9mg||292 %|
|Sodium 334.5mg||12 %|
|Potassium 477.2mg||13 %|
|Total Carbohydrate 291.4g||86 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 288.2g|
|Protein 28.9g||41 %|
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Calories per serving: 1492
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