Warm the milk for 1 minute and add 1 tsp sugar. Add the dry yeast into the warm milk to activate it. Keep it aside.
In a bowl, add flour, butter, egg, sugar. Mix it with low speed kitchen machine.
Slowly add the milk mixture into the flour mixture. Let it knead for 10 - 15 minutes until the dough is smooth and elastic.
Let the dough ferment/rest for 1 hour in a bowl and cover it with dry towel/ folio
After one hour, add the dried fruits and nuts into the dough. Mix it well.
Place the dough on top of table. Sprinkle some flour.
Roll it flat around 3 cm. Fold the dough from one end to the middle and fold the other side on top of the fold.
Place it on baking paper. Let it proof for another 45 minutes.
Bake the fruit cake in 180 C oven for 45 minutes.
Remove it out of oven. Cool it down for 10 minutes
Melt the butter. Brush the butter on top of the cake.
Sprinkle enough sugar powder.
Cool it down. Slice it into two and pack it with aluminium folio and keep it for one week.
The cake will be compact and tasty.
