|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||3 1⁄4 Cup (52 tbs)|
|Baking powder||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Japanese fruitcake filling||1 Cup (16 tbs)|
|Frosting||1 Cup (16 tbs) (Seven Minute)|
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla.
Divide batter in half; stir spices and raisins into one half.
Pour plain batter into 2 greased and floured 9 inch round cakepans; pour spiced batter into 2 greased and floured 9 inch round cake pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread filling between layers.
Spread frosting on top and sides of cake