Japanese Fruitcake - cooking recipe

Ingredients

1 c. butter, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
1 c. milk
pecan halves (optional)
1 tsp. vanilla extract
1 tsp. ground cloves
1 tsp. cinnamon
1/2 c. raisins
1/2 c. chopped pecans
Japanese Fruitcake Frosting

Preparation

Cream butter; gradually add sugar, beating well at medium speed.
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 flour mixture. Stir in vanilla.
Divide batter in 1/2; stir spices, raisins and pecans into one portion.
Pour plain batter into 2 greased and floured 9-inch cake pans and spiced batter into 2 greased and floured 9-inch cake pans.
Bake at 350\u00b0 for 20 to 25 minutes or until pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans and cool on wire racks.
Prick layers and spread layers, top and sides with Japanese Frosting, layers with a light layer on top of spice layer.