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1
Line the bottom of two 8 inch square or a 9 inch round baking pans with waxed paper.
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2
Butter the sides of the pans.
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3
Sift flour, measure and resift 3 times with baking powder and salt.
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4
Beat egg yolks, and set aside.
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5
Beat egg whites until stiff, and set aside.
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6
Cream butter, and add sugar slowly; cream well.
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7
Add beaten egg yolks and beat until light and fluffy.
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8
Add sifted flour mixture alternately with milk in 4-5 portions, beginning and ending with flour; beat until smooth after each addition.
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9
Fold in stiffly beaten egg whites.
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10
Divide batter into 2 equal portions.
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11
Add vanilla to one portion, stirring just enough to mix.
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12
Pour batter into prepared pan.
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13
To the remaining half of the batter, add the fruits and spices, and stir just enough to mix thoroughly.
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14
Pour batter into the second prepared pan.
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15
Bake layers in a 350 degree oven, the white layer 30 minutes, the dark layer 35 minutes.
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16
Cool in pans on wire racks about 10 minutes, then turn out onto racks to cool completely.
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17
Place spice layer on plate, and cover with a buttercream icing.
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18
Place white layer on top, cover top and sides of cake with buttercream icing.
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19
Slice with a very sharp knife.
