Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.