1. Mix the nuts with the candied fruit, spices, lemon zest, and rum the night before. Stir well and cover with a cloth or plastic kitchen.
   
2. Preheat the oven to 180C or 350F.
3. Prepare an 8″ baking pan, cover the bottom with a circle of parchment paper, and grease all sides with butter.
4. In a large bowl, beat the oil, sugar, molasses, or Chancaca until incorporated. Add the eggs one by one, beating 30 seconds or until mixed.
   
5. Add the flour, baking powder, and salt. Mix thoroughly.
   
6. Add the nuts and fruit and incorporate them with a spatula. Transfer into the pan and smooth the surface.
   
7. If you want the Pan de Pascua to protrude from the pan, fill it 3/4 of the way. If you want it flush with the edge of the pan, fill the pan 2/3 of the way with the dough (this is recommended if you plan to glaze it).
8. Bake for 1 hour to 1 hour and a half or until a stick inserted in the center comes out clean.
9. Let cool and wrap in plastic.

For the glaze

• 2 cups of powdered sugar
• Three tablespoons milk
• a few drops of lemon juice

Mix well until you get a bright and thick glaze with a glue-like consistency. Cover the bread and decorate with almonds or candied maraschinos. Let dry thoroughly before packing, about 2-3 days. How long it takes for the glaze to dry completely will depend on the environmental humidity.