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 —–