1 cup raisins
1 cup beer (not flat)
1/2 cup butter (soft)
1/2 cup sugar
3/4 cup dark brown sugar
2 large eggs (separated)
3 cups white flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon

Mix beer and fruit. Let stand for 15 minutes. Cream butter and sugars and beat until light and fluffy. Add egg yolks and beat. Sift all dry ingredients and beer-fruit mixture to butter alternately. Be sure to beat smooth after each addition. Fold in stiffly beaten egg whites gently. Turn out into 2 standard bread loaf pans, greased. Bake 35 to 45 minutes. Freezes well. Serve with whipping cream or warm fruit.