Chinese Fruit Cake 桂圓蛋糕

I have to admit that this cake tastes so good, it does go out of my expectation.
Different from the English traditional fruit cake, the Chinese version uses less butter and sugar, all the sweetness is depended on the dry fruit itself. Also, the cake requires the beaten eggs method 分蛋法, I'm not sure how you say it in English, it separates egg yolks and whites, beat egg whites into peak form , then you fold it to the yolk mixture. It helps to make cake more moist and soft.