we made a "white" fruit cake, eggs, a little bit of flour, crushed pineapple, candied pinapple rings (red, green, yellow), marishino (sp) cherries, candied cherries, golden raisins, walnuts. It was loaded with candied fruit but no citrus. We used to make it in the large tuperware "mix and fix it" bowl. We would grease the narrow breadpans in different sizes, cut up brown paper bags, line them into the bread pans, grease them again, and line again with wax paper. That was the hardest part, preparing the pans. They would be baked at low heat for about 3.5-4 hours, then put on the attic steps to age. Pretty sweet! We would slice it very thin, looked like stained glass.