1 c. butter, softened
2 c. sugar
4 eggs, separated
3 c. all-purpose flour
1 tbsp. baking powder
Pinch of salt
1 c. milk
1 1/2 tsp. almond extract
Frosting (recipe follows)

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

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Spoon batter into 2 greased and floured 8 inch square pans. Bake at 350 degree oven for 45 minutes or until cake tests done. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread frosting between layers and on top and sides of cake. Yield: One 2 layer cake.

FROSTING:

1 1/2 c. sugar
2 egg whites
1 1/2 tsp. light corn syrup
1/4 c. plus 1 tbsp. water
1/4 tsp. cream of tartar
1 c. raisins, chopped
1 c. chopped pecans
1/2 c. flaked coconut
1 tsp. vanilla extract
1/2 c. tsp. almond extract

Combine sugar, egg whites and corn syrup in top of a large double boiler; add water and cream of tartar. Beat on low speed of electric mixer for 30 seconds or just until blended. Place over boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form. Remove from heat, and stir in remaining ingredients. Yield: Enough for one 2 layer cake.