1Cream together the shortening and sugar until fluffy. Beat in eggs one at a time
2Sift together the flour, soda and salt.
Stir into creamed mixture alternately with buttermilk and vanilla.
3Pour 1/3 of the batter into one 9 inch greased and floured cake pan.
4In the remaining batter stir in pecans, raisins, cinnamon, all-spice, mace and ground clove.
Pour this mixture into 2 more greased and floured 9-inch cake pans.
5Bake for 30 - 35 minutes at 350 degrees.
Remove from oven and cool.
6After the cake is cooled, put layers together with the Japanese cake filling with the thin layer in the middle - this is the layer without the nuts, raisins etc.
7For the Filling
Mix together the sugar, salt, and corn starch.
Stir in the 3/4 cup pineapple syrup.
8Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Boil for one minute.
9Remove from heat. Blend in butter, grated orange rind, orange juice and lemon juice. COOL
Stir in coconut, crushed pineapple and pecans.
Spread between layers and top of cake.
Makes enough filling for 3 layers.