Instructions: Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, soda, and cinnamon; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla extract, raisins, and pecans. Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350 degrees for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

Spread Coffee Buttercream Frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

For Coffee Buttercream Frosting: Dissolve coffee granules in 1/4 cup plus 2 tablespoons hot water; cool. Beat softened butter at medium speed with an electric mixer until creamy; gradually add confectioners sugar alternately with coffee, beating until frosting reaches spreading consistency. (Makes 3 cups)

This recipe yields 1 (3-layer) cake.

Comments: Soften hardened brown sugar by sprinkling it with a few drops of water, and placing it into a zip-top plastic bag for a few days. Or place sugar in a microwave-safe dish. Add an apple wedge, cover tightly, and microwave at HIGH 30 seconds. Let stand 30 seconds before using.

Yield: 1 cake

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