Luci Baines Johnson's Wedding Cake

Makes an 8-inch, 2-layer cake

1/2 cup seedless white raisins
Brandy
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup sugar
5 egg whites
3/4 cup chopped candied pineapple
1 cup chopped walnuts
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Cover raisins with brandy and let stand in refrigerator overnight. Preheat
oven to 300°F. Line two 8-inch cake pans with greased paper and grease the
sides. Mix together flour with baking powder and salt; sift. In a large
mixing bowl, cream butter. Gradually add sugar, and cream until light and
fluffy. Beat in egg whites one at a time. Drain raisins; add to batter
with pineapple, walnuts, and extracts. Add dry ingredients to batter a
little at a time, beating after each addition; blend until smooth. Pour
cake batter into prepared pans and bake in preheated oven for 1 1/4 hours,
or until toothpick inserted in center comes out clean. Cool on wire racks
before frosting with seven-minute icing.

Seven-Minute Icing

Makes 2 cups

1 1/2 cups sugar
5 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon lemon extract

In the top of a double boiler, mix together all ingredients except lemon
extract. Cook over rapidly boiling water, beating constantly at high speed
with an electric hand mixer, until stiff peaks form, for about 7 minutes.
Remove from heat, add lemon extract, and beat for another minute. Let
cool slightly before icing cake (not too long, or icing will harden).

(from The White House Family Cookbook by Henry Haller, White House
Executive Chef)


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