Cream butter and sugar. Add milk, flour, baking powder, and vanilla, then fold in 6 beaten (soft peaks) egg whites. Bake at 350° in 3 greased 8- or 9-inch cake pans 20–25 minutes. Let cool.
Beat 2 egg whites until very stiff. Very gradually, add the powdered sugar, one tablespoon at a time. Fold in well-drained raisins and cherries; add nuts. Spread Filling between layers. Frost with Butter Icing.
For Butter Icing:
Cream butter, sugar and vanilla together; add just enough milk to make creamy and spreadable.
Add some cherry juice to the Butter Icing to give it a nice pink color as well as a hint of cherry flavor. Lady Baltimore would surely approve.
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