Almond Butter Christmas Cake

3 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter OR shortening
1 1/2 cups sugar
3 eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely chopped
1 cup milk
1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375�F.) 25 minutes, or until done.

Spread Boiled Frosting between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias. 

Boiled Frosting

1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2/3 cup boiling water
2 egg whiles
1 teaspoon vanilla
PREPARATION:

Combine granulated sugar and cream of tartar in saucepan. Add boiling water and stir until sugar is dissolved. Place saucepan over heat and bring mixture to a boil. Boil rapidly, without stirring, for about 10 minutes or until syrup forms a soft ball in cold water, or until candy thermometer indicates 240 degrees. Remove from heat while testing. Beat egg whites until stiff. Pour hot syrup in fine stream over egg whites, beating constantly with electric mixer until frosting is cool and of proper spreading consistency. Stir in vanilla.