Lady Baltimore Cake: Filling and frosting


4 egg whites
1 ½ cups sugar
¼ teaspoon salt
1 teaspoon cream of tartar
2/3 cup water
2 teaspoons vanilla extract
½ cup chopped raisins
¾ cup chopped walnuts or pecans
8 figs, finely chopped, or ¾ cup chopped dates
2 tablespoons cognac

In the top of a double boiler, combine egg whites, sugar, salt, cream of tartar and water. Beat with an electric beater over simmering water until soft peaks form. This takes 5 to 8 minutes. Remove from water and beat in the vanilla. Continue beating until frosting is stiff. Put aside half of the frosting.

Beat into remaining half of the frosting the raisins, nuts, figs or dates, and cognac. Use this mixture as a filling between 2 layers of the cake. Ice the entire cake with reserved frosting. Yields 8 servings.

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