4 eggs, separated
2 c. sugar, divided
1 c. shortening, half butter
3 c. flour, sifted
1 1/4 tsp. salt
3/4 c. milk
1/2 c. brandy
1 tsp. cinnamon
3/4 c. dark seedless raisins
3/4 c. golden seedless raisins
1/2 c. chopped pecans
Raisin Brandy Filling
Butter Cream Frosting

Beat egg whites until soft peaks form. Beat in 1/2 cup sugar gradually, beating until stiff. Set aside.

Cream shortening with remaining 1 1/2 cups sugar. Beat in egg yolks. Mix and sift flour, baking powder and salt. Add to egg yolk mixture alternately with milk and brandy. Fold in beaten egg whites. Grease and flour 3 (9") layer cake pans. Turn approximately 1/3 batter into one pan. Add cinnamon, raisins and pecans to remaining batter, mixing well. Divide between remaining 2 pans.

Bake at 350 degrees for about 50 minutes or until layers test done. Let stand 5 minutes. Turn out on racks to cool. Put layers together with Raisin Brandy Filling. Spread Butter Cream Frosting over top of cake. Garnish with whole pecan meat if desired.

RAISIN BRANDY FILLING: Blend 1/2 cup sugar with 4 tablespoons cornstarch and 1/8 teaspoon salt. Stir in 1 cup water. Cook over moderate heat, stirring constantly, until sauce boils and clears. Stir into 1 beaten egg. Return to very low heat; blend in 2 tablespoons brandy and 3/4 cup chopped seedless raisins. Cool thoroughly.

BUTTER CREAM FROSTING: Blend 2 1/2 tablespoons soft butter, 2 cups sifted confectioners' (powdered) sugar and 1 tablespoon brandy with 1 to 2 teaspoons milk to make good spreading consistency.