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1 c butter or margarine;
-softened
2 c Sugar
4 Eggs; separated
3 c All-purpose flour
1 tb baking powder
1/2 ts Salt
1 c Milk
1/2 ts vanilla extract
1/2 ts Almond extract
Boiled frosting--see recipe
-for
1 1/4 c Walnuts; chopped
1 c Currants
1 pk Dried figs (8-oz); chopped
Recipe by: Southern Living
Cream butter; gradually add sugar, beating well at medium
speed of an electric mixer. Add egg yolks, one at a time,
beating well after each addition. Combine flour, baking
powder, and salt; add to creamed mixture alternately with
milk, beginning and ending with flour mixture. Mix just
until blended after each addition. Stir in flavorings.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into 2 greased and floured 9-inch round
cakepans. Bake at 350 degrees for 30 to 35 minutes or
until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool
completely on wire racks. Combine Boiled Frosting, walnuts,
currants, and figs, stirring well. Spread frosting between
cake
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