Lady Baltimore Filling
|For white mountain cream frosting|
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Cut up dried figs||1⁄3 Cup (5.33 tbs)|
|Chopped raisins||1⁄3 Cup (5.33 tbs)|
|Chopped maraschino cherries||3 Tablespoon|
|Grated orange rind||2 Teaspoon|
|Toasted coconut||1⁄2 Cup (8 tbs), flaked|
|Almond extract||1 Teaspoon|
WHITE MOUNTAIN CREAM FROSTING
1) In a small saucepan, sugar, corn syrup, water, and salt.
2) Cover and heat to boil.
3) Remove the lid, and allow to boil gently until the temperature comes to 242°F on a candy thermometer.
4) In a large bowl, beat egg whites and cream of tartar to stiff peaks.
5) Gently stream hot syrup in the egg whites mixture, beating continuously at high speed until frosting is stiff.
6) Fold in the vanilla.
7) In a bowl, combine the remaining ingredients.
8) Stir the White Mountain cream frosting in the coconut mixture.
9) Stir the mixture well together.
12) Use to frost cakes.