and mix well. Spread spiced batter into remaining third pan.~ 5. Bake layers at 350'F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool.~ 6. When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers.) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired.~ ~ *** FRUIT FILLING ***~ * pineapple should be crushed & drained.~ Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally.