White Fruit Cake

Cream the butter and sugar together. Add eggs and blend well. Add flour, baking powder, salt, vanilla extract, and blend well with a mixer. Pour the mixture into a large shallow pan, such as a roasting pan. Using a large spoon mix in the pecans, citron, mixed fruit and coconut one item at a time. This mixture weighs 10 pounds of cake batter, but will lose 1 pound during baking. This can be baked in anything from small/miniature muffin tins, to bread pans, to round cake pans, up to a large bundt cake pan. My grandparents usually made the miniature muffins because they were easy to serve for Christmas parties. When making large cakes they would use bundt cake pans so that they would cook evenly. My grandparents would line bread pans and round cake pans with wax paper. Muffin tins and bundt pans they would lightly butter. Preheat oven to 375º and then lower temperature to 300º. Bake in the center of the oven until lightly brown. Test frequently with a cake tester or tooth pick. When cake tester is dry and clean when removed the fruit cake is done. Do not over bake. Muffins will cook in a little more than 15 minutes, considerably faster than bread and cake pans. Merry Christmas from the Marshall family!