3/4 c. butter
2 c. sugar
3 1/2 tsp. baking powder
3 1/2 c. all-purpose flour
1 c. milk
1 tsp. lemon flavoring
8 egg whites, stiffly beaten

Cream the butter in a bowl and add sugar gradually. Sift the baking powder and flour together 3 times and add to creamed mixture alternately with milk. Add lemon flavoring and fold in egg whites. Pour into 3 greased and floured pans. Bake at 350 degrees until cake tests done.

ICING:

3 c. sugar
1 c. boiling water
3 egg whites, stiffly beaten
1 c. chopped citron
1 c. chopped raisins
1/2 c. chopped candied cherries
1 c. chopped nuts
1 tsp. lemon flavoring

Combine the sugar and water in a saucepan and stir until sugar is dissolved. Bring to a boil and cook, without stirring until syrup spins a thread. Pour over beaten egg whites slowly, beating constantly. Beat until stiff. Add fruits, nuts and lemon flavoring and spread on cake layers. Place layers together and spread icing over top and side of cake.