Japanese Fruit Cake

1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup raisins
Lemon-Coconut Frosting
Pecan halves (for garnish)

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 extract.

Pour one-third of batter into a greased and floured 9-inch round cake pan. Stir cinnamon and next 3 ingredients into remaining batter; pour into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees F 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 cool completely on wire racks.

Spread frosting between layers and on top and sides of cake, stacking white layer between spiced layers. Garnish, if desired.

Lemon-Coconut Frosting
2 tablespoons cornstarch
1 1/2 cups water, divided
2 cups granulated sugar
1 tablespoon grated lemon rind
3 1/2 tablespoons lemon juice
1 medium coconut, grated (3 1/2 cups)

Dissolve cornstarch in 1/2 cup water; set aside.

Bring remaining 1 cup water to a boil in a medium saucepan. Stir in sugar, lemon rind and lemon juice. Return to a boil, and cook to soft ball stage (236 degrees F), stirring often.

Gradually stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in coconut. Cool. Stir frosting just before spreading on cake.