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 come
s 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 -----
|