1 c. butter
2 c. granulated sugar
1 tsp. vanilla extract
3 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
6 egg whites (3/4 c.)
Lady Baltimore frosting
Walnut halves for decorating

Cream butter until soft. Gradually beat in 1 1/2 cups sugar, until mixture is light and fluffy. Beat in vanilla extract. Resift flour with baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with dry mixture. Beat egg whites to soft peaks. Beat in remaining 1/2 cup sugar gradually to make a meringue; fold into batter.

Spoon into 3 greased and floured 8-inch layer cake pans. Bake at 350 degrees about 25 minutes until cake tests done. Remove from oven, let stand in pan several minutes then turn out onto wire racks to cool. Put layers together with fruited Lady Baltimore Frosting. Spread plain frosting over side and top of cake. Decorate with walnut halves.

LADY BALTIMORE FROSTING:

Combine 1/3 cup each chopped raisins and dates with 2 tablespoons brandy or orange juice. Add 2/3 cup chopped walnuts; set aside. Combine 3 cups granulated sugar, 1 cup water and 1/8 teaspoon salt in deep saucepan or top of double boiler. Cover and bring to a boil. Remove cover and boil rapidly to 248 degrees.

Beat 3 egg whites to soft peaks. Pour syrup in thin, steady stream onto egg whites, continuing to beat until mixture begins to dull and holds its shape (this is best done with electric mixer). Beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon extract. Add fruit-walnut mixture to 1/3 of icing; leave remaining plain.