Cream margarine and cookeen, then bake a fruit-and-nut white cake low and slow.

Steps

1. Cream margarine and cookeen well.
2. Add sugar gradually and beat well.
3. Add eggs one at a time and beat.
4. Add sifted dry ingredients alternately with milk, beginning and ending with flour.
5. Add fruit and nuts.
6. Pour into a greased and papered pan.
7. Bake at 300°F or Regulo 2 for 2½–3 hours.
8. Cover cake for the first hour with brown paper to prevent cracking.
9. Cool cakes on racks and store in the fridge. Cake tastes best when served from fridge or freezer.