This is a white cake with frosting and filled with figs, candied fruits, and chopped pecans! This is simplified with the use of a box mix.
white cake mix, (2 layer cake mix)
2 egg whites
1/8 teaspoon salt
1-1/2 cups granulated sugar
2/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla
1/4 cup chopped pecans
1/4 cup chopped figs
1/4 cup raisins
1/4 cup candied cherries
1/4 cup candied pineapple
Bake cake following box directions into three 8-inch layers according package directions.
Spread filling in-between layers and frost.
Beat egg whites until stiff peaks form; add salt. Set aside.
Combine sugar, flour, and corn syrup in a saucepan.
Cook, stirring, over low heat until sugar is dissolved.
Bring to a boil and boil to 240F.
Remove syrup from heat and immediately pour in a very thin stream over stiffly beaten egg whites mixture, beating constantly.
Continue beating until frosting cools and is of spreading consistency, about 10 minutes.
Add chopped fruits and nuts to about 1/3 of the frosting mixture and use as filling. Frost top and sides of cake with remaining frosting.