Cream butter and sugar until light and fluffy

In a separate bowl lightly beat the eggs with the milk

Sift flour and baking powder together

Add sifted ingredients to creamed mixture, alternately with the egg mixture.

Divide mixture into three equal parts

Into one-third stir cinnamon, raisins and cherries

Into another third stir lemon juice and rind

Stir cocoa and vanilla into the remaining mixture

Spoon each mixture into a separate greased and lined 20 cm round sponge sandwich tin

Bake at 190°C for 20-25 minutes or until an inserted skewer comes out clean

Leave in tins for 5 minutes before turning out onto a cooling rack

Use the cinnamon and fruit cake for the base, lemon cake in the middle and chocolate cake as the top

Fill between each layer with Butter Icing.