• 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


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.

Nutrition Facts Per Serving

Calories 310 (Calories from Fat 49%); Total Fat 17 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 120; Sodium 250; Potassium 164; Total Carbohydrate 35; Dietary Fiber 1; Sugars 22; Protein 5; Calcium 24; Iron 2;

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