Sift together into a large bowl:

2 1/2 c. sifted cake flour
3 1/2 tsp. double-action baking powder (4 1/2 tsp. single-action)
1 tsp. salt
1 1/3 c. sugar

Add:

2/3 c. Snowdrift
3/4 c. milk

Mix enough to dampen flour. Beat 2 minutes. If by hand, count beating time only. With electric mixer use "low speed"; scrape bowl often; scrape beaters after 2 minutes.

Add:

2 egg whites, beaten
1/4 c. milk
1 tsp. vanilla

Beat 1 minute. Bake in 2 greased 8 inch layer pans lined with plain paper in moderate oven (350 degrees) about 30 minutes. Cool. Frost with Pink Lady Baltimore Frosting.

PINK LADY BALTIMORE FROSTING:

Combine 1/3 cup water, 1 tablespoon light corn syrup, 1 cup sugar, 1/4 teaspoon cream of tartar and 1/4 teaspoon salt in saucepan. Place over heat and stir until sugar is dissolved. Beat 1 egg white. Pour syrup gradually over beaten egg white, beating continually. Add 1 teaspoon almond flavoring and a few drops of red coloring. Continue beating until icing "peaks". Remove 1/3 of icing to another bowl. Fold in 1/2 cup chopped figs, 1/4 cup raisins, 1/3 cup chopped nuts. Spread between layers. Frost top and sides with plain icing and decorate with chopped nuts.