(Preparation time: 25 minutes for cake, 35 minutes for frosting and filling. Cooking time: 25 minutes, plus 10 minutes cooling time.)

CAKE:

2 tsp. butter and 1 tbsp. flour for preparing pans
3/4 c. unsalted butter, softened
2 c. sugar
3 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. water
1 tsp. vanilla extract
6 egg whites at room temperature

FILLING:

1 1/2 c. sugar
1/8 tsp. cream of tartar
1/4 c. plus 2 tbsp. water
2 egg whites at room temperature
1 tsp. vanilla extract
1/2 tsp. lemon extract
1 1/2 c. chopped pecans
1 c. chopped raisins
1 c. chopped dried figs

FROSTING:

1 c. sugar
1 c. egg whites at room temperature
1 tbsp. light corn syrup
1/8 tsp. salt
3 tbsp. cold water
1 tsp. vanilla extract
Walnut halves for garnish

Preheat oven to 350 degrees and butter and flour 3 (9 inch) cake pans. To make the cake, cream butter in a large mixing bowl. Beat in sugar.

Combine flour, baking powder and salt in a mixing bowl. Combine milk and water in a small container. Add flour mixture to creamed mixture alternately with the liquids, beginning and ending with flour mixture. Beat well after each addition. Stir in vanilla.

Beat egg whites until stiff peaks form; fold into the batter. Pour into the prepared pans and bake in the middle of the oven for 25 minutes, until a skewer inserted in the center comes out clean. Cool in pans for 10 minutes. Remove the layers from the pans and cool completely on wire rack.

To make the filling, combine sugar, cream of tartar and water in a heavy saucepan. Cook over medium heat, stirring frequently until mixture comes to a boil and the sugar is dissolved. Continue cooking and stirring until the mixture reaches a soft ball stage (240 degrees).

Beat egg whites until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin steam over egg whites. Turn mixer to high and continue beating until stiff peaks form. Beat in extracts, and stir in pecans and dried fruits. Reserve 1/4 cup of filling for garnish. Spread filling between cake layers.

To make the frosting, combine sugar, egg whites, corn syrup and salt in top of a large double boiler. Add cold water and beat on low speed of electric mixer for 30 seconds until just blended. Place over boiling water and beat on high speed of electric mixer about 7 minutes until stiff peaks form.

Remove from heat and place over cold water. Let stand about 5 minutes. Stir in vanilla. Spoon warm frosting on cooled, filled cake layers. Garnish the top with walnut halves and reserved 1/4 cup filling. Serves 20-24.