1 c. shortening
2 c. sugar
4 eggs
3 c. sifted flour
1 tsp. soda
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2/3 c. chopped pecans
2/3 c. chopped raisins
3/4 tsp. cinnamon
3/4 tsp. allspice
3/4 tsp. mace
1/2 tsp. cloves

Cream together shortening and sugar until fluffy. Beat in 4 eggs, one at a time. Sift flour, soda and salt. Stir into creamed mixture, alternately with buttermilk and vanilla. Pour 1/4 of batter into 2 greased and floured (9-inch) pans. Stir nuts, raisins and spices into remaining batter; pour into 2 more prepared pans. Bake 30 to 35 minutes at 350°. When cake is done, put layers together with Japanese Fruit Cake Filling, alternating light and dark layers.

3 oranges, peeled and pureed in blender
juice of 1 lemon
1 large can crushed pineapple
6 Tbsp. flour
1 Tbsp. margarine
1 c. sugar
1/4 tsp. salt
1 (9 oz.) pkg. frozen coconut
1/2 c. chopped pecans

Mix ingredients together. Cook, stirring constantly, until thickened. Add coconut and pecans. Spread on layers and top and sides of cake.