cakes

Preheat oven to 375 F. Lightly coat three 8-inch round cake pans with no-stick cooking spray and dust with flour. Set aside.

Sift flour with baking powder and salt.

Place butter and 1 1/2 cups sugar in large mixer bowl and cream with electric mixer until light and fluffy. Add milk gradually, alternating with dry ingredients. Add almond extract, beat well, and scrape down bowl. Beat at medium speed 3 minutes.

Place egg whites in separate mixer bowl and beat until foamy. Gradually add remaining 1/2 cup sugar, beating at high speed until stiff peaks form when beaters are lifted. Gently fold beaten egg whites into batter. Divide batter evenly in prepared pans.

Bake in preheated 375 F oven 30 to 35 minutes or until toothpick inserted in center of cakes comes out clean.

Cool in pans on wire racks 5 minutes. Remove from pans and cool completely on racks.

To make frosting, place sugar, egg whites, water, corn syrup, cream of tartar, and salt in top of double boiler and beat with electric hand mixer at low speed over (not in) simmering water.

Add almond extract and continue beating at high speed until stiff peaks form when beaters are lifted. Scrape down sides occasionally. Add pecans, raisins, and figs. Stir with spoon to mix well.

Place cooled cake layer on serving plate bottom side up. Spread frosting over layer and top with second layer. Cover with frosting and add third layer top side up. Spread remaining frosting on top and sides of cake.

Makes 3-layer cake

This recipe created by McCormick, Inc.