The cake layers may be made from 1-2-3-4 Cake, Lord Baltimore Cake, or any other yellow cake recipe, baked in 3 round layers. Cool cake thoroughly.

TUTTI FRUTTI ICING:

1 c. chopped dates
1 c. figs
1 c. citron
1 c. blanched almonds
1 c. pecans
1 c. currants
1 c. white raisins
1 1/2 c. sugar
1/2 tsp. cream of tartar
4 egg whites
2-3 tsp. vanilla

Boil sugar and cream of tartar in 1/2 cup water in a covered pot until syrup spins a thread. Beat egg whites until stiff. Pour hot syrup slowly into the egg whites from a height so as to incorporate it easily, beating constantly. When somewhat cooled, add vanilla. With a spatula, spread icing on the rim of a cake layer. Holding the layer with each hand flat on the unfrosted top and bottom, pivot the rim to pick up fruits and nuts mixed in a flat dish. Place layer on a serving plate, frost the top, and sprinkle on fruits and nuts. Repeat with other layers.

COCONUT ICING:

Substitute half a fresh coconut, grated, for the fruits and nuts.

While I was growing up, getting through the hog-killing season was less of a horror for me because I knew that for Christmas my mother would bake these two beautiful cakes. I wasn't too disappointed if Santa filled our stockings scantily, as long as Mom made the cakes. She repeated them for winter birthdays, then concentrated on coconut-iced cake toward Easter.