2 egg whites, stiffly beaten
1 teaspoon vanilla
6 figs, chopped
½ cup chopped raisins
½ cup chopped pecan or walnut meats
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon (240°F.). Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with a rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. For filling, add enough frosting to fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. Makes enough frosting and filling to spread between two 9-inch layers and cover tops and sides of cake.
Orange Butter Frosting
3 teaspoons grated orange rind
½ teaspoon grated lemon rind
4 tablespoons orange juice