• 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!