For the cake, take one cup of butter, two cups of granulated sugar, three and one half cups of sifted flour, two level teaspoonfuls of baking-powder, one cup of milk, one teaspoonful of rose water and the whites of six eggs. For the frosting, take three cups of granulated sugar, one cup of boiling water, the whites of three eggs, one cup of chopped raisins, one cup of chopped nut meats and five figs, cut into bits. Mix the cake in the usual manner; the ingredients are enumerated in order. For the frosting, cook the sugar and water until when tested the syrup will spin a thread two inches long; pour in a fine stream on to the whites of the eggs beaten dry; add the fruit and use when cold as filling and frosting.