Ingredients Jump to Instructions ↓

  1. 2 1/2 cups sugar

  2. 1 tablespoon light corn syrup

  3. 1 cup water

  4. 3 egg white s

  5. 1 teaspoon vanilla extract For the Fruit Nut Filling: About 1/3 of the frosting

  6. 1/3 cup raisins

  7. 1/3 cup figs , cut in strips

  8. 1/2 cup walnuts , chopped

Instructions Jump to Ingredients ↑

  1. FOR THE CAKE: Make the recipe for Rich White Cake in layers. Spread both cooled layers with Fruit-Nut filling. Cover with a thin layer of White Frosting. Put layers together. Then cover top and sides of cake with the remaining White Frosting. FOR THE WHITE FROSTING: Mix sugar, corn syrup and water together and boil to 242 degrees F., or until an 8-inch thread spins from spoon. Pour slowly, beating constantly, over 3 egg whites, beaten stiff. Add 1 teaspoon vanilla. Continue beating with spoon until mixture is fluffy and will hold its shape. FOR THE FRUIT NUT FILLING: Take about 1/3 of frosting and mix in the raisins, figs and walnuts. Filling should be thick enough to stay on cake. "From Betty Crocker's Picture Cookbook. Copyright 1950, 200 General Mills, Inc. All rights reserved. Used here by permission of the publisher IDG Books Worldwide, Inc. "Betty Crocker and Betty Crocker's are registered trademarks of General Mills, Inc., used under exclusive license by IDG Books Worldwide, Inc." Serving size = 1/8 cake


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