One and a quarter pints flour, quarter pint butter, three-quarters pint sugar, whites of six eggs, one tablespoonful whiskey. This is enough for three layers. While baking prepare your icing as follows: one pound sugar, boil until it ropes, then pour it over the whites of four eggs which have been beaten to a stiff froth. Beat hard, and add gradually quarter pound citron cut in shreds, quarter pound figs, cut in small pieces, half pound raisins seeded and cut, one pound almonds, blanched. Beat all thoroughly, and as it cools spread between the layers of cake on the top and sides. White filling for same cake: one pint very rich cream thoroughly chilled, one teacup icing sugar, whites of two eggs well whipped. Beat the cream till stiff and keep on ice, then add the sugar; three eggs, and flavor to taste.