Fig Nut Layer Cake With Swiss Meringue

Ingredients

• 1 cup sugar
• 3/4 cup Crisco
• 1/2 cup cold water
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 egg yolks
• 1 cup sugar (for frosting)
• 1/2 cup boiling water (for frosting)
• 2 egg whites (for frosting)
• Pinch cream of tartar
• 1 teaspoon vanilla extract (for frosting)
• 1/2 cup chopped raisins
• 1/2 cup chopped nut meats
• 5 chopped figs

Method

1. 1 Cream Crisco and 1 cup sugar. Sift flour, baking powder, and salt three times.
2. 2 Add dry ingredients and water alternately to creamed mixture. Beat well.
3. 3 Fold in beaten egg yolks and vanilla. Divide batter into two greased and floured layer cake tins.
4. 4 Bake in a moderate oven (350°F) for 25 minutes.
5. 5 Boil 1 cup sugar and 1/2 cup water until soft ball stage (240°F). Pour slowly over stiffly beaten egg whites with cream of tartar.
6. 6 Beat in vanilla, raisins, nuts, and figs until thick. Spread between and on top of cooled cake layers.