1/2 c. raisins, chopped
6 dried figs, cut up
3 tbsp. cognac or brandy
1/2 c. chopped pecans
Seven-Minute Frosting (below)
8 or 9 inch two-layer white cake

Mix raisins, figs and cognac; let stand until cognac is absorbed, about 1 hour. Stir in pecans. Stir raisin mixture into 1 cup of the frosting, fill layers. Frost cake with remaining frosting.

SEVEN-MINUTE FROSTING:

1 1/2 c. sugar
1/4 tsp. cream of tartar or 1 tbsp. light corn syrup
1/3 c. water
2 egg whites
1 tsp. vanilla

Mix sugar, cream of tartar, water and egg whites in top of double boiler. Beat 1 minute on high speed. Place over boiling water (water should not touch bottom of pan). Beat 7 minutes on high speed. Remove pan from water; add vanilla. Beat 2 minutes on high speed.