1. For cake: Grease and flour four 9- inch round cake pans.

2. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer.

3. Add eggs one at a time; beat well after each addition.

4. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with fbur mixture.

5. Mix after each addition.

6. Stir in vanilla.

7. Divide batter in half; stir spices, raisins and pecans into one half.

8. Pour plain batter into 2 of the cake pans and spiced baUer into the other 2 pans.

9. Bake at 350 degrees for 20 to 25 minutes or until cake tests done.

10. Cool in pan for 20 minutes; remove from paos and cool completely on wire racks.

11. Prick layers at 2-inch intervals with a wooden pick.

12. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer.

13. Garnish with pecan halves, if desired.

14. For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients.

15. Bring to a boil over medium heat, stirring constantly.

16. Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake.

17. Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38 percent of calories from fat. ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **.