3/4 lb. butter (3 sticks)
2 c. sugar
2 c. flour
6 eggs, separated
2 oz. lemon extract
1 lb. white raisins, plumped
2 c. nuts chopped, walnuts or pecans

Use 2 (9x5 inch) pans or 3 (7 1/2x4 1/2 inch) pans. Grease pans and line with double waxed paper.

Cream butter, sugar and extract; add yolks. Coat fruit and nuts with 1/4 cup flour. Add rest of flour, and coated fruit and nuts to butter mix. Beat egg whites until they are stiff. Fold stiff whites into batter. Pour into prepared pans. For 9x5 inch pans, bake at 250 degrees for 2 hours. For 7 1/2 x4 1/2 inch pans, bake at 275 degrees for about 2 hours. Cake will be moist but not wet.