Dried Fruit Cake

Instructions

1. Prepare dried fruits: Combine all dried fruits (blond raisins, raisins, small black raisins, red hawthorn, chopped dried apricots, peaches, dates, pressed green and red cherries) in a bowl. Sprinkle with concentrated rum flavoring or alternatively add finely grated citrus peels (orange, lemon, grapefruit). Cover with cling film and let soak for about 30 minutes.
2. Make cake batter: In a separate bowl, beat 3 eggs with half teaspoon vanilla extract and quarter teaspoon salt using an electric mixer until doubled in size and frothy. Add 1 cup room temperature milk, half cup vegetable oil, 1 cup sugar, and 2 teaspoons baking powder. Mix well. Then add 2 cups sifted flour and stir until fully combined.
3. Combine fruits and batter: Add the soaked dried fruit mixture to the cake batter and fold gently with a spoon until fully incorporated, ensuring the batter is firm enough to prevent fruit from sinking.
4. Prepare baking pan and decorate: Grease a rectangular non-stick baking pan lightly with vegetable oil. Pour the batter into the pan. Decorate the surface with walnuts and colored crushed cherries, pressing each cherry slightly to adhere well.
5. Bake the cake: Preheat oven for about 5 minutes. Bake the cake on the middle rack at 350°F (about 175°C) with heat from the bottom for approximately 50 minutes. Then bake with top heat at the same temperature for about 5 minutes to brown the surface.
6. Cool and serve: Remove the cake from the oven and loosen the sides. Let cool before slicing. The fruit will be evenly distributed and the cake will have a firm, professional shape.