Christmas Fruit Cake

Bring the oven to 300°F heat.

Grease a 9-inch cake pan. Put two layers of wax paper on pan's bottom then grease the upper layer again.

Make a mixture of flour, baking powder, salt, and spices in a large bowl.

Make another mixture of butter, brown sugar, and sugar in another large bowl until light and fluffy.

Add one egg then beat. Add another and beat. Repeat same with other 2 eggs.

Add a pinch of the flour mixture to the sugar mixture, then blend.

Pour some milk and stir to combine

Continue adding batches of the flour mixture and milk to make a smooth, thick batter.

Keep the stir until batter is lightened.

Put the candied fruits, nuts, raisins, and orange zest in a small bowl and sprinkle with the remaining 2 tbsp. flour. Shake to coat, and mix the fruits and nuts into the batter.

Transfer the batter into the cake pan, and bake for 45 minutes then remove from oven.

Beat the remaining egg in a small bowl using a fork.

Brush beaten egg on top of the cake and sprinkle powdered sugar.

Again, place the cake to oven and bake for 2 extra hours.

When done, a knife inserted in the middle of the cake should come out clean.

Allow to cool in the pan, then transfer it onto a plate.

Take off the wax paper and place the cake in a paper bag in the refrigerator for one day before serving.

If not sliced, the cake will be preserved for two to three weeks in the refrigerator.