Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.

In a mixing bowl, cream the butter and sugar together until the mixture becomes light and fluffy.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the creamed butter mixture, alternating with the milk.

Using a stand mixer or hand mixer, beat the egg whites and lemon juice in a separate bowl until stiff peaks form. Gently fold the beaten egg whites into the batter in three additions.

Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a bowl, mix together the candied cherries, figs, raisins, walnuts, and ¼ cup of the prepared boiled frosting. Set aside.

In a saucepan over medium heat, combine the sugar, corn syrup, and water. Cook until the mixture reaches the soft-ball stage (240°F).

While the syrup is cooking, beat the egg whites in a heatproof bowl with an electric mixer until stiff peaks form.

Slowly pour the hot syrup down the side of the mixing bowl while continuing to beat the egg whites. Continue beating until the frosting thickens to a spreadable consistency, about 4 to 5 minutes. Stir in the vanilla extract.

Quickly fold ¼ cup of the prepared frosting into the fruit and nut mixture for the filling. Add extra frosting if needed to coat the filling evenly.

Spread the filling over the top of one cake layer, then place the second cake layer on top. Frost the entire cake with the remaining boiled frosting, decorating the top with additional candied cherries and walnuts.