36th First Lady of the United States from 1963-1969 // Adapted from the First Ladies Cook Book, Parents’ Magazine Press (1977 edition)
Lady Bird Johnson made conservation the centerpiece of her public life, helping to establish the environmental movement in the 1960s. She lobbied Congress for the president’s environmental initiatives, and more than 200 environmental laws passed during the Johnson Administration — many credited to her, including protections for clean air, clean water, and open spaces. The Highway Beautification Act was even nicknamed the “Lady Bird Bill.”
So it’s fitting that the cake recipe credited to her is full of fruits and nuts, straight from nature. It’s also, quite simply, a really good cake. If you know someone who claims they don’t like fruit cake, this may be the one to change their mind!
Packed with yellow raisins and candied dried pineapple, the cake isn’t overly sweet — I’d describe it as a cross between a pound cake and a fancy raisin bread. There’s a good ratio of fruit to cake, and toasted pecans add richness and texture that help balance the sweetness of the fruit.
It’s delicious on its own, plain or buttered, but I especially loved it gently broiled with salted butter. The heat caramelizes the fruit and deepens its flavor, and the salted butter is a great counterpoint to the sweet bread.
To turn it into a fancy dessert, top the broiled cake while it is still warm with vanilla ice cream and a dusting of powdered sugar.
Start by hydrating the raisins in water until plump. The original recipe called for 24 hours in the fridge, but a few hours should do the trick. I found the candied dried pineapple too sweet on its own, so I chopped it and rinsed it briefly to remove some of that cloying sweetness and hydrate it slightly. Pat both fruits dry and set aside while you assemble the cake.
The rest of the recipe is easy: cream the butter and sugar, then add the egg whites, almond extract, and vanilla extract. Gradually mix in the flour, then you’re ready to add the fruit and nuts.
Combine the raisins, pineapple, and chopped toasted pecans in a bowl and toss with about 1 tablespoon of cake flour until lightly coated — just enough for a light dusting, which helps keep them from sinking during baking. Fold them into the batter and spread the batter into a prepared loaf pan.
Bake at 300°F for 70–75 minutes, or until a toothpick inserted in the center comes out clean, with maybe a few crumbs clinging to it (no wet batter). Keep an eye on it during the last 10 minutes or so to avoid over-baking.
Let the cake cool completely before slicing and serving — on its own, with butter, or gently broiled with butter or a scoop of ice cream. It would also be delicious layered into a trifle!
Drop a comment below if you made this recipe – I’d love to know!
Lady Bird Johnson’s Summer Fruit Cake
Ingredients
- ½ cup white seedless raisins
- ¾ cup chopped candied dried pineapple
- 1¾ cups sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup salted butter softened
- ¾ cup sugar
- 5 egg whites room temperature
- 1 cup chopped toasted pecans
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 tablespoon cake flour to coat the fruit and nuts approximate measurement; use only what you need
Instructions
- Cover the raisins with water and refrigerate until plump. Drain well and pat dry.
- After chopping, gently rinse the candied pineapple under water to remove some of the surface sugar. Drain well and pat dry.
- Preheat the oven to 300°F. Position the oven rack in the center.
- Grease an 8 × 4 × 3-inch loaf pan, line with parchment paper, and grease the parchment. I used an 8.5 x 4.5 x 3-inch loaf pan and it worked fine.
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a large mixing bowl, cream the butter until smooth. Gradually beat in the sugar until light and fluffy.
- Beat in the egg whites, one at a time, beating well after each addition.
- Beat in the almond extract and vanilla extract.
- Gradually add the flour mixture, beating on low speed after each addition until just combined.
- In a bowl, combine the raisins, pineapple and chopped toasted pecans. Toss with approximately 1 tablespoon of cake flour until lightly coated. Use only what you need to give them a light dusting. This will help prevent them from sinking to the bottom during baking.
- Fold the fruit and nut mixture gently into the batter until evenly distributed.
- Spread the batter evenly in the prepared pan.
- Bake for 70-75 minutes or until a toothpick inserted in the center comes out mostly clean, with just a few crumbs clinging to it (no wet batter).
- Cool in the pan on a wire rack for 15–20 minutes. Remove from the pan, peel off the parchment, and cool completely on the wire rack before slicing.
Serving Suggestions
- It's delicious on its own, plain or buttered, but I especially loved it gently broiled with salted butter. The heat caramelizes the fruit and deepens its flavor, and the salted butter is a great counterpoint to the sweet bread.
- To turn it into a fancy dessert, top the broiled cake while it is still warm with vanilla ice cream and a dusting of powdered sugar.
- It would also be delicious layered into a trifle – the sky's the limit!
