Summer Fruit Cake

Serves: 8
Total Calories: 449
Prep time:
Cook time:
Total time:


1 1/2 cups white seedless raisins
apple juice
1 3/4 cups shifted cake flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup sugar
5 egg whites
3/4 cup chopped candied pineapple chunk
1 cup chopped pecans
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract


Cover the raisins with apple juice and let soak in the refrigerator for 2 or 3 days, or until the raisins are really nice and plump and very soft. Drain them. Start heating the oven to 300°F. Grease an 8” x 4” x 3”, line with heavy paper, and grease again. Sift the flour once and measure. Add baking powder and salt and sift together three times. Cream butter thoroughly, gradually adding the sugar. Cream until light and fluffy. Add egg whites, one at a time, beating thoroughly after each. Add fruits, nuts, and flavoring and mix well. Add flour, a little at a time, beating after each addition until smooth. Pour into the greased pan. Bake in the 300°F oven for 1 hour and 15 minutes, or until done. It should produce 8 to 10 servings.

Nutritional Facts:

Serves: 8
Total Calories: 449
Calories from Fat: 179

This Summer Fruit Cake recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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