Total Time
Prep 15 mins
Cook 25 mins

I found this recipe a long time ago online and am posting it to preserve for future use. From the Swan's Down Cake Flour company. Cooling time not included in preparation time.

Ingredients Nutrition


  1. Preheat oven to 375F and grease two 9" round cake pans.
  2. Add flour and salt to sifted flour; sift together three times.
  3. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy.
  4. Add flour mixture alternatly with the milk, a little at a time, beating after each addition until smooth.
  5. Add vanila; stir whipped egg whites quickly but thoroughly into batter.
  6. Pour into prepared pans and bake for 25 minutes or until cakes test done.
  7. Let cool in pans for five minutes; turn out onto cooling rack to finish cooling.
  8. For the frosting/filling: Combine egg whites, water, sugar and corn syrup in the top of a double boiler; beat with a whisk until thoroughly mixed.
  9. Cook for seven minutes or until the frosting stands in peaks.
  10. Remove from double boiler; add flavoring and beat until thick enough to spread.
  11. For the filling: scald figs and raisins and chop.
  12. Add enough frosting to the chopped fruit and nuts to make a filling that wll spread easily on the cooled cake.
  13. Spread filling between the layers.
  14. Spread the remaining frostng on top and sides of cake.
  15. While the frosting is soft, sprinkle top of cake with chopped candied cherries and additional chopped figs, raisins and nuts.