|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Egg yolks||4 , beaten|
|Milk||1 Cup (16 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs), sifted|
|Baking powder||3 1⁄2 Teaspoon|
|Egg whites||4 , stiffly beaten|
|Raisins||1⁄2 Cup (8 tbs), chopped|
|Dried currants||1 Cup (16 tbs)|
|Citron||1 Pound, diced|
|Ground cinnamon||1 Teaspoon|
|Red jelly||1⁄4 Cup (4 tbs)|
|Vanilla frosting||1 Tablespoon|
Cream butter and sugar and add egg yolks.
Stir in milk.
Sift flour with baking powder and salt and gradually add to first mixture, mixing well after each addition.
Fold in egg whites.
Divide batter into thirds.
Grease three 9-inch square pans.
Pour two thirds of batter into two pans.
Add rest of ingredients except jelly and frosting to remaining batter; mix well and turn into third pan.
Bake in preheated moderate oven (375°F.).
White layers will take 30 to 35 minutes; fruit layer 45 to 50 minutes.
Turn out on cake racks to cool.
Place one white layer on a large plate; spread with red jelly.
Set fruit layer over this and spread with red jelly.
Top with remaining white layer.
Trim sides, if necessary, to make straight edges.
Frost top and sides with Vanilla Frosting.