“Hapa-Haole” Cake

Sondra H. Tollefson

• 1 c. butter
• 2 c. sugar
• 6 eggs, well beaten
• 4 c. flour
• 2 tsp. baking powder
• 3 c. milk
• 1 tsp. vanilla
• 1/2 lb. raisins
• 1 tsp. allspice
• 1 tsp. cloves
• 1 tsp. cinnamon
• 3 c. sugar
• 1 c. boiling water
• 1 Tbsp. butter
• 2 Tbsp. flour
• 1 coconut, grated
• 2 lemons

Cream butter and sugar; add eggs, beating constantly. Sift flour and baking powder together. Add flour mixture and milk alternately, beating after each addition until flour disappears. Add vanilla, beat until mixed.

Divide batter; to one half add raisins, allspice, cloves and cinnamon. Bake 2 light layers and 2 dark layers at 375 degrees.

Filling: Grate lemons and squeeze juice. Add to other ingredients in saucepan and cook till thickened, stirring constantly. Cool and spread between layers (alternate light and dark layers).