CAKE - Mother Jackson's Fruit Cake

Hazel Pittendreigh

Hazel Pittendreigh's mother always delighted her children on Christmas with this special dessert.

1 cup butter

2 cup sugar

4 eggs

3 cups plain flour

3 teaspoons baking powder

1 teaspoons vanilla

1 cup milk

Cream butter, sugar, add eggs one at a time.

Mix flour and baking powder, adding alternatively with milk and vanilla.

Divide butter in three parts.

To one add:

1 teaspoon of cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

1/4 pound raisons

1 cup English Walnuts

Bake all three layers in a greased and wax paper lined pan at 350 degree until cakes are done.

Filling:

Juice and rinds from 2 1/2 lemons and walnuts

1 large coconut, grated

1/2 cup boiling water

3 cups sugar

3 teaspoons cornstarch

Put juice, rind sugar, boiling water in sauce pan. Bring to boil. Dissolve corn starch in a little water. Put in mixture. Continue to cook, stirring constantly until mixture will drop in lumps from spoon. Spread over tops and sides of cakes.

Note: before frosting layer, heat drained coconut juice, add 2 teaspoons sugar and sppon over layres to assure moist cake.