Fruit Cake

Ingredients

• 3–4 whole eggs (in shell)
• equal to egg weight sugar
• equal to egg weight flour
• equal to egg weight manteca or butter (lard or butter)
• a handful candied fruits (orange and lemon)
• as needed strong sugar syrup (almíbar fuerte)

Instructions

1. Weigh the eggs in their shells. Measure out sugar, flour, and manteca (lard) or butter, each equal in weight to the eggs.
2. Beat the eggs thoroughly. Add the sugar and beat again. Add the flour and beat for another short while. Stir in the candied fruit pieces (orange and lemon), mixing well. Incorporate the manteca, which should be melted and warmed to room temperature, and beat everything together again.
3. Pour the batter into a tin mold, as you would for plumcake. Bake in the oven until set.
4. Once baked and still warm, brush the cake with strong sugar syrup (beaten or whipped) to form a light frosting. When the cake has cooled completely, cut it into even, elongated pieces.