Directions:
- Make the cake layers: Line 3 buttered 9-inch round cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. In a large bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy and beat in the vanilla and the almond extract. In a bowl stir together the flour, the baking powder, and the salt, add the flour mixture to the butter mixture in batches alternately with the milk, and stir the batter until it is just combined. In another large bowl beat the egg whites with the cream of tartar and a pinch of salt until they just hold stiff peaks, stir one third of them into the batter, and fold in the remaining whites gently but thoroughly. Divide the batter among the prepared pans, smoothing the tops, and bake the cake layers, in batches if necessary, in the middle of a preheated 325°F. oven for 25 to 35 minutes, or until a tester comes out clean. Let the cake layers cool in the pans on racks for 5 minutes, turn them out onto the racks, and let them cool completely. The cake layers may be made 1 week in advance and kept wrapped well in plastic wrap and frozen. Let the layers thaw before proceeding with the recipe.
- In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 248°F. on a candy thermometer. While the syrup is boiling, in a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks and with the mixer running add the hot syrup in a stream. Beat in the vanilla and beat the icing until it is cool. Transfer 2 cups of the icing to a bowl, reserving the remaining icing, and fold in the chopped figs, the chopped pecans, and the raisins.
- Arrange 1 of the cake layers, flat side up, on a serving plate, spread it with half the dried-fruit icing, and top the filling with another cake layer, flat side down. Spread the top layer with the remaining dried-fruit icing and top the filling with the remaining cake layer. Spread the top and side of the cake with the reserved plain icing and garnish the cake with the sliced figs and the pecan halves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4479.3 Kcal (18754 kJ) | ||
| Calories from fat | 2466.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 274.07g | 422% | |
|---|---|---|---|
| Cholesterol | 490.5mg | 164% | |
| Sodium | 1586.39mg | 66% | |
| Potassium | 1967.51mg | 42% | |
| Total Carbs | 466.06g | 155% | |
| Sugars | 266.9g | 1068% | |
| Dietary Fiber | 22.88g | 92% | |
| Protein | 62.48g | 125% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 8.2mg | 45% | |
| Calcium | 925mg | 92% | |
| Amount Per 100 g | |||
| Calories | 345.82 Kcal (1448 kJ) | ||
| Calories from fat | 190.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.16g | 422% | |
|---|---|---|---|
| Cholesterol | 37.87mg | 164% | |
| Sodium | 122.48mg | 66% | |
| Potassium | 151.9mg | 42% | |
| Total Carbs | 35.98g | 155% | |
| Sugars | 20.61g | 1068% | |
| Dietary Fiber | 1.77g | 92% | |
| Protein | 4.82g | 125% | |
| Vitamin C | 0.3mg | 6% | |
| Vitamin A | 0.2mg | 76% | |
| Iron | 0.6mg | 45% | |
| Calcium | 71.4mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Festive Butter Almond Loaf
Butter or 1 cup margarine, softened, Granulated sugar and 13 more.. -
Lady Baltimore Cake
Unsalted butter, softened, Sugar and 17 more.. -
Lane Cake
Butter, softened, White sugar, Vanilla extract and 14 more.. -
Lady Baltimore Cake
Butter, softened, White sugar, Vanilla extract and 11 more.. -
Mrs Cobb's Coconut Cake
Sugar, Shortening, All-purpose flour, Baking powder, Salt and 13 more.. -
Pineapple Meringue Cake
Butter, softened, White sugar, Egg yolks, Vanilla extract and 13 more.. -
Lane Cake White Four Layer Cake With Filling
Room temperature butter, Granulated sugar, Vanilla and 15 more.. -
Cherry Chews
All-purpose flour, Rolled oats, Brown sugar, Baking soda and 14 more.. -
Walnut Torte B-G-H
Sugar, Shortening, Egg yolks, Vanilla, All-purpose flour and 10 more.. -
Lemon Blueberry Upside Down Cake
Unsalted butter, cut into 4 pieces and 12 more.. -
Blueberry-Lime Buttermilk Upside Down Cake
Unsalted butter, cut into 4 pieces and 13 more.. -
Butter Cake
Butter, softened at room temperature, Granulated sugar and 7 more.. -
Five Flavor Pound Cake
Butter, softened, Shortening, Granulated sugar and 17 more.. -
Apple Ginger Upside-Down Cake
Unsalted butter, melted, Light brown sugar and 12 more.. -
Almond Butter Cake
All-purpose flour, Salt, Granulated sugar and 13 more.. -
Glazed Lemon Bundt Cake
Butter or margarine, softened, Sugar, Eggs, Lemon extract and 11 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
