Cake Batter: Sift together flour, baking powder and salt several times.
Cream butter until very soft, then work in 1 cup of the sugar, a little
at a time, until mixture is light and fluffy. Add flour and milk alternately,
starting with one-fourth of the flour. Stir only until mixed, then stir in one-third
of the milk. Follow this procedure, ending with flour. Beat egg whites until
they stand in peaks, then beat in remaining sugar, a little at a time, making
sure you incorporate all the sugar into the meringue. Fold meringue into batter,
gently but thoroughly, until all white patches have disappeared. Mix in almond
Grease and flour three (9-inch) cake pans. Pour batter into pans, dividing
Bake in a preheated 350 degrees F oven for 25 to 30 minutes or until cake
pulls away from side of pan or a wooden pick inserted in center comes out dry.
Cool for 5 minutes, then turn out on cake racks.
Syrup: While cake bakes, make a thick syrup with sugar and water. Bring
slowly to a boil, then boil for 6 or 7 minutes. Flavor with almond extract.
Spoon this syrup over the cake while it is still hot. Then cool the cake.
Filling: Prepare White Mountain Frosting and divide in half. Chop nuts,
figs and raisins (they may be soaked overnight in brandy or sherry) and add
to half of the frosting.
To finish the cake, place bottom layer on a very large, flat cake plate;
spread with half the nut-fruit filling. Cover with second layer and the remainder
of the filling. Place third layer on top. Frost sides and top with remainder
of White Mountain Frosting.