Total Time
25mins
Prep 10 mins
Cook 15 mins

From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Ingredients Nutrition

  • 3 cups sugar
  • 34 cup water
  • 4 egg whites, stiffly beaten
  • 1 cup nuts, chopped
  • 13 cup raisins
  • 3 figs, finely cut
  • 12 cup chopped candied cherry
  • 12 cup candied pineapple chunk

Directions

  1. Boil sugar and water until it spins a thread (236F) and pour, ver slowly into stiffly-beaten egg whites, beating constantly until cool and of spreading consistency.
  2. Add remaining ingredients, blend.
  3. Spread between the layers and on top and sides of cake.

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