1 c Butter or margarine;

-softened 2 c Sugar

4 Eggs; separated

3 c All-purpose flour

1 tb Baking powder

1/2 ts Salt

1 c Milk

1/2 ts Vanilla extract

1/2 ts Almond extract

Boiled frosting--see recipe -for 1 1/4 c Walnuts; chopped

1 c Currants

1 pk Dried figs (8-oz); chopped

Recipe by: Southern Living

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Combine Boiled Frosting, walnuts, currants, and figs, stirring well. Spread frosting between cake -----