Ingredients
- 1 Cup California raisins, coarsely chopped
- 11/2 Cups flour
- 5 eggs, separated
- 1/4 Teaspoon salt
- 11/2 Cups powdered sugar, divided
- 1 Cup butter or margarine, softened
- 1 Teaspoon vanilla
- 1 Teaspoon baking powder
- 1 Tablespoon cardamom
- 2 Tablespoons grated lemon peel
Procedure
Toss raisins with 1 tablespoon of flour to coat; set aside. In bowl, combine egg whites and salt; beat till frothy. Gradually add 3/4 cup sugar to whites; beat to soft peaks. Set aside. In another bowl, beat egg yolks at high speed with electric mixer, gradually adding remaining sugar; beat until thick and pale. Set aside. In mixer bowl, cream butter and vanilla. Gradually beat in remaining flour, baking powder and cardamom. On low speed beat in yolk mixture; stir in raisins and lemon peel. Fold in beaten whites in four portions. Pour batter into two greased and floured 3-1/2×5-1/2 inch loaf pans or one 2-quart rectangular mold or tube pan. Bake at 350°F for 45 minutes, or until toothpick inserted into center comes out clean. Cool; remove from pans. Dust with additional powdered sugar.