1/2 c. white, seedless raisins
Apple juice
1 3/4 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
3/4 c. sugar
5 egg whites
3/4 c. chopped candied pineapple
1 c. chopped pecans
1/2 tsp. almond extract
1/2 tsp. vanilla extract

Cover raisins with apple juice in bowl and place in refrigerate for 2 or 3 days or until raisins are plump. Drain and spread on paper towel to dry surface moisture.

Sift flour with baking powder and salt. Cream butter and sugar until fluffy. Add unbeaten egg whites, one at a time, beating thoroughly after each addition. Add chopped candied pineapple, pecans, raisins and extracts; mix well. Add flour mixture and blend until smooth.

Turn into greased and waxed paper lined 8 x 4 x 3 inch loaf pan. Bake in preheated oven at 300 degrees for about 1 hour and 15 minutes. Turn out on rack to cool. Remove waxed paper and turn cake right side up.