Japanese fruitcake

-----CAKE-----
   1       c            butter
   2       c            Sugar
   4                    Eggs
   3       c            flour -- all-purpose, sifted
   2       ts           baking powder
   1       c            Milk
   1       t            vanilla extract
   1       t            Ground cloves
   1       t            Ground cinnamon
     1/2   c            Raisins
     1/2   c            Pecans -- chopped
                        Pecan halves for garnish
                        -----FILLING/FrostiNG-----
   2 1/2   c            Sugar
   3       tb           flour -- all-purpose
     1/2   ts           Salt
   1       c            Water -- boiling
   1 1/2   tb           Lemon zest -- grated
     1/4   c            Lemon juice -- fresh
   4 1/2   c            Coconut -- grated

  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.
  
  Nutritional analysis por serving: 741 calories, 32
  grams fat, 112 grams carbohydrates, 115 milligrams
  cholesterol, 406 milligrams sodium, 38 percent of
  calories from fat .
  
  ** Fort Worth Star Telegram -- Food section -- 29
  November 1995 **