3/4 c. shortening
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
Filling (recipe follows)
Frosting (recipe follows)
Walnut halves

Cream shortening; gradually add sugar, beating well. Combine flour, baking powder and salt. Combine milk and water. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Beat well after each addition. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread filling between layers; cover top and sides with frosting. Garnish with reserved filling and walnut halves. Yield: One 3 layer cake.

FILLING:

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

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, stirring frequently, until the mixture reaches soft ball stage (240 degrees).

Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to a high speed and continue beating until stiff peaks form. Add flavorings; beat until blended. Stir in remaining ingredients. Reserve 1/4 cup prepared filling for garnish. Yield: Enough for one 3 layer cake.

FROSTING:

1 c. sugar
1 egg white
1 tbsp. light corn syrup
1/8 tsp. salt
3 tbsp. cold water
1 tsp. vanilla extract

Combine sugar, egg whites (room temperature), 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 or just until blended. Place over boiling water; beat on high speed of electric mixer about 7 minutes or 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 cake. Yield: Enough for one 3 layer cake.