FROSTING FOR DEVIL CAKE
- 1½ cups sugar,
- ¾ cup water,
- Whites of 2 eggs, beaten dry,
- ¼ cup each Sultana raisins, glace cherries and pecan nut meats.
Boil the sugar and water until the syrup spins a thread, and gradually beat it into the whites of eggs. When cold put a few spoonfuls over the fruit and nuts and put between the layers. Spread the rest on top of the cake.