Recipe: Lemon Raisin Morning Cake

Lemon Raisin Morning Cake
Source: The California Raisin Marketing Board Makes 2 loaves

1 cup California raisins, coarsely chopped
1 1/2 cups flour
5 eggs, separated
1/4 teaspoon salt
1 1/2 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 the flour to coat; set aside. In bowl, combine egg whites and salt; beat frothy. Gradually 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 x 5-1/2 inch loaf pans or one 2-quart rectangular mold or tube pan. Bake in 350F oven 45 minutes, or until pick inserted into center comes out clean. Cool; remove from pans. Dust with additional powdered sugar.