Fruit Cake

Mix margarine and sugar in a blender

Then add eggs, beating until creamy

Pulse in flour, cinnamon, and yeast

While beating, add milk, raisins, and currants

Mix well, pour into a greased and floured pan, and bake for 40 minutes

Refrigerate the filling made with condensed milk, currants, and margarine until warm

Cream the egg whites in a separate bowl, add sugar and lemon zest

Beat until stiff peaks form

Bake for another 10-15 minutes to set the meringue

Cut the cake in half, fill with the refrigerated filling, and top with whipped cream

Decorate with crystallized fruits.