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Christmas fruit cake

• ¼ cup Cristal de Caña sugar
• 2 pears
• 2 red apples
• 16 purple and green grapes
• Juice from one orange (or one lemon)
• 3 eggs
• 1/3 cup milk
• 300 grams of yeast
• 100 grams of butter
• 1 sachet of yeast (Royal)
• A pinch of salt

1. Cut the fruit into medium-sized pieces, place it in a bowl, and sprinkle the sugar over it. Add the orange juice and refrigerate for 20 minutes.
2. Preheat the oven to 180ºC.
3. Grease a removable mold with a diameter between 20 and 25 centimeters.
4. Separate the egg whites (setting the yolks aside) and beat them with a pinch of salt until stiff peaks form. Set aside.
5. Blend the butter, sugar, egg yolks, milk, flour, and yeast.
6. Add in the beaten egg whites.
7. Place the mixture in the mold and distribute the fruit pieces evenly.
8. Bake at 180ºC for 65 minutes.
9. Cover the cake with aluminum foil during the last 15 or 20 minutes (this will prevent the surface from burning).
10. Remove from the oven, let it cool, and glaze the surface with orange juice.