From Phyllis Jenssen, Schaumburg
Makes 10 servings
Cake:
1/2 cup vegetable shortening (such as Crisco), plus some to grease the pans
1 1/2 cups granulated sugar
2 1/2 cups cake flour, plus some to dust the pans
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 tablespoon freshly squeezed lemon juice
4 egg whites, beaten until stiff peaks form when the beaters are lifted
Boiled icing:
2 cups granulated sugar
1 tablespoon light corn syrup
Pinch salt
2 egg whites, beaten until stiff peaks form when the beaters are lifted
1 teaspoon vanilla extract
Filling:
3/4 cup chopped raisins
1/2 cup chopped figs
1/2 cup drained and chopped maraschino cherries
3/4 cup chopped walnuts
1/4 cup icing
1. Prepare cake: Beat 1/2 cup shortening and the sugar with an electric mixer at high speed until light, about 1 minute.
2. In another bowl, sift together 2 1/2 cups cake flour, the baking powder and salt. Add to shortening mixture alternately with milk, mixing well after each addition. Add lemon juice and beaten egg whites; mix well.
3. Pour batter into 2 greased and floured 8-inch round cake pans. Bake in a preheated 350-degree oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
4. Cool cake layers in pans on wire racks for 10 minutes. Loosen carefully around the edges and turn layers out onto racks to cool completely.
5. Make icing: Combine sugar, 3/4 cup water, the corn syrup and salt in a heavy, medium saucepan. Partially cover with a lid and heat over medium heat for 5 minutes. Remove lid, insert a candy thermometer and heat, without stirring, until syrup reaches 238 degrees. Add hot syrup to beaten egg whites in a fine stream, beating all the while with an electric mixer set at high speed. Add vanilla, continuing to beat until mixture reaches spreading consistency, about 8 to 10 minutes.
6. Make filling: Mix chopped fruit and nuts together. Add 1/4 cup prepared icing and mix well.
7. Assemble cake: Spread filling atop one cake layer, then top with the second layer. Ice top and sides of cake with remaining icing.