½ pound butter
2 cups ofbrown sugar
4 egg yolks slightly beaten
1 cup of evaporated milk 397gr.
1 tablespoon of baking powder
2 cups of flour
1 cup of candied fruit
1 cup of raisins
1 cup of rum
½ cup of chopped almonds
4 egg whites until stiff
Marinate the candied fruit, the raisins and the nuts in the rum for 24 hours.
Whisk the first 4 ingredients until the mixture is creamy.
Add baking powder sifted with flour before, marinated fruit, rum and almonds.
Continue beating until well blended.
Add the egg whites until stiff with a stirring motion.
Pour into a round mold of 25 cm in diameter and place in the oven preheated to 350 º F (180 º C) for one hour.
Hot unmold and cool.
If you want you can decorate to taste with the reserved glaze.