1½ cups sugar
½ teaspoon light corn syrup
⅔ cup boiling water
2 egg whites, stiffly beaten
1 teaspoon vanilla
6 figs, chopped
½ cup chopped raisins
½ cup chopped pecan or walnut meats
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
only until sugar is dissolved. Boil rapidly, without stirring, until a
small amount of syrup forms a soft ball in cold water, or spins a long
thread when dropped from tip of spoon (240°F.). Pour syrup in fine
stream over egg whites, beating constantly. Add vanilla. Continue
beating with a rotary egg beater 10 to 15 minutes, or until frosting is
cool and of right consistency to spread. Use wooden spoon when too stiff
for beater. For filling, add enough frosting to fruit and nuts to make a
filling that will spread easily. Spread between layers. Spread remaining
frosting on top and sides of cake. Makes enough frosting and filling to
spread between two 9-inch layers and cover tops and sides of cake.