1 c. butter
2 c. sugar
1 tsp. vanilla
3 c. sifted plain flour
3 tsp. baking powder
1 tsp. salt
1 c. sweet milk
6 egg whites

Cream butter until soft. Gradually beat in 1 1/2 cups sugar until mixture is light and fluffy. Beat in vanilla. Resift flour with baking powder and salt. Add to creamed mixture alternately with milk. Beat egg whites to soft peaks. Beat in remaining 1/2 cup sugar gradually to make a meringue. Fold into batter. Grease and flour 3 cake pans. Bake at 350 degrees about 25 minutes until cake tests done. Let cake stand in pan several minutes, then turn out to cool. Put layers together with fruited Lady Baltimore Icing. Spread plain frosting over sides and top of cake.

LADY BALTIMORE ICING:

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 sugar, 1 cup water, and 1/8 teaspoon salt in deep saucepan. Boil to soft ball stage. Pour syrup onto beaten egg whites. Add 1/2 teaspoon vanilla and 1/4 teaspoon lemon juice. Add fruit-walnut mixture to 1/3 of icing. Leave remaining plain.