Japanese Fruitcake

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° 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.