Soak the dried fruit: If you would like a touch of rum or brandy, soak the dried fruit in the alcohol for at least an hour. Drain them before incorporating them into the batter.

Prepare the dry ingredients: In a bowl, combine the rice flour, cornstarch, xanthan gum, baking powder, baking soda, cinnamon, cloves, and nutmeg. Sift the mixture well to avoid lumps and ensure the spices are evenly distributed.

Beat the butter and sugar: In another large bowl, beat the softened butter and brown sugar until creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

Incorporate the dry ingredients and milk: Gradually add the flour and spice mixture to the wet ingredients, alternating with the milk. Mix until a smooth batter forms.

Add the dried fruit and nuts: Gently fold the soaked dried fruit and chopped nuts into the batter. Mix just enough to distribute the ingredients evenly.

Baking the Easter Bread: Preheat your oven to 160°C (325°F). Pour the batter into a greased and floured cake pan (using rice flour). Bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. I made 15 mini Easter breads using silicone muffin molds, filling them about three-quarters full. 

Resting and tasting: Let the cake cool in the pan for 10 minutes, then unmold it and let it cool completely on a wire rack. Pan de Pascua is best enjoyed after a few days of resting, as the flavors develop and become even more intense. You can store them in an airtight container to prevent them from drying out.