How to prepare 

Beat the egg with sugar and butter. Then mix in the flours and let stand for a while. Wash and dry the raisins, cut the candied fruit into small pieces and chop the nuts coarsely. Mix everything into the dough. Let the resulting substance stand for about 30 minutes. Then form slightly flattened rolls (ca. 4 cm diameter). Dust with the fine corn flour. Place them on a baking tray and let mature for a while. Smear them with whipped egg before baking. Bake slowly at 160 - 170 °C for up to 30 minutes (depending on the roll size). Control the colouring. If necessary, protect the surface with baking paper to prevent it from becoming bitter.

Once cooled off, wrap the fruit cake in aluminium foil and store in a cool place.