For cake: Grease and flour four 9- inch round cake pans. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs one at a time; beat well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with fbur mixture. Mix after each addition. Stir in vanilla. Divide batter in half; stir spices, raisins and pecans into one half. Pour plain batter into 2 of the cake pans and spiced baUer into the other 2 pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done . Cool in pan for 20 minutes; remove from paos and cool completely on wire racks. Prick layers at 2-inch intervals with a wooden pick. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer. Garnish with pecan halves, if desired. For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake. Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38 percent of calories from fat . ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 12|
|Calories from Fat: 337 (24%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 393.6mg||121 %|
|Sodium 297.2mg||10 %|
|Potassium 408.1mg||11 %|
|Total Carbohydrate 266.3g||78 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 261.5g|
|Protein 15.8g||23 %|
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Calories per serving: 1421
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