3 1/4 c. sifted flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 c. sugar
1 tsp. vanilla
1 c. milk
8 egg whites, stiffly beaten

Preheat oven to 375 degrees. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy; add vanilla. Beat in flour mixture and milk alternately. Fold egg whites into batter gently. Grease bottoms of four (9-inch) layer pans; line with waxed paper. Pour batter equally into pans. Bake for 15 to 20 minutes. Cool.

FILLING:

8 egg yolks, slightly beaten
1 1/4 c. sugar
1/2 c. butter
1 c. chopped pecans
1 can chopped candied cherries
1 c. grated fresh coconut
1 c. chopped seeded raisins
1/3 c. white grape juice

Combine egg yolks, sugar and butter in saucepan. Cook over low heat for about 5 minutes, stirring constantly, until slightly thickened. Add remaining ingredients. Cool. Spread between cake layers.

FROSTING:

2 1/2 c. sugar
1/8 tsp. salt
1/3 c. dark corn syrup
2/3 c. water
2 egg whites
1 tsp. vanilla

Combine sugar, salt, corn syrup and water in saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Bring to a boil without stirring. Beat egg whites until foamy. Add 3 tablespoons syrup mixture; beat until stiff peaks form. Cook remaining syrup to 240 degrees on candy thermometer; pour slowly over egg whites, beating constantly. Beat until frosting begins to lose gloss and hold shape. Add vanilla. Spread over top and side of cake.