1 c. plus 3 tbsp. butter, divided & softened
2 1/2 c. sugar, divided
4 c. all-purpose flour, divided
1 tsp. baking powder
Pinch of salt
1 c. milk, divided
1 tsp. vanilla extract
4 eggs, separated
3 egg yolks (reserve white for frosting)
1/2 tsp. ground cardamom
3 c. raisins, chopped
Frosting (recipe follows)

Grease and flour four 8 inch round cake pans; set aside. Cream 1/2 cup butter in a large mixing bowl; gradually add 1 cup sugar, beating well.

Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with 1/2 cup milk, beginning and ending with flour mixture. Stir in vanilla.

Beat 4 egg whites (at room temperature) until soft peaks form. Gently fold whites into batter. Set aside.

Cream remaining butter; gradually add remaining sugar, beating well. Add 7 egg yolks, one at a time, beating well after each addition.

Combine remaining flour and cardamom; add to creamed yolk mixture alternately with remaining milk, beginning and ending with flour mixture. Mix well after each addition. Add raisins and stir well.

Pour egg white batter into 2 prepared cake pans. Pour yolk batter into remaining prepared cake pans. Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely.

Spread frosting between alternating yellow and white layers and on top and sides of cake. Yield: One 4 layer cake.

FROSTING:

2 1/4 c. sugar
3 egg whites
1 1/2 tbsp. light corn syrup
Dash of salt
1/2 c. cold water
1 1/2 tsp. almond extract

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.

Place over boiling water; beat constantly on high speed about 7 minutes or until stiff peaks form. Remove from heat. Add almond extract; beat 2 minutes or until frosting is thick enough to spread. Yield: Enough for one 4 layer cake.