Japanese Fruit Cake

1 cup butter
2 cups sugar
4 eggs
3-1/4 cup plain flour
3 teasp baking powder
1 cup milk
1 teasp cinnamon
1 teasp allspice
½ teasp ground cloves
¾ cup chopped raisins
Cream the butter and sugar. Add eggs one at a time beating well. Sift 3 cups of the flour and baking powder and add to the batter alternately with milk. Add vanilla. Dredge raisins with remaining flour. Divide batter in half. Add raisins and spices to two layers and leave the other two layers plain. Bake at 350F for 25-30 minutes or until done.

Icing
½ cups pecans (chopped)
½ cup raisins
2 cups sugar
3 Tlbsp cornstarch
Pinch salt
3 cups fresh grated coconut
1 ½ cups water and coconut milk (milk and enough water to measure)
¼ cup lemon juice
1Tblsp lemon rind (grated)
Combine sugar, cornstarch, salt, coconut, water, and coconut milk. Cook stiring until sauce is clear and thick. Add lemon juice and rind. When slightly cooled, add pecans, and raisins. Spread between layers alternating plain and spiced.