1. First take a pound cake mold and place it on parchment paper and set aside
2. Mix raisins, dried cherries, orange zest, and rum and set aside
3. Put the caster sugar in the butter and mix well
4. Then use an electric whisk at high speed until the butter is whitish in color and the volume increases, about 5 minutes, and then continue to beat for 10 minutes, during which the egg liquid is added in 4 times and vanilla extract is added
5. Then sift in the low-gluten flour and mix it evenly with a spatula
6. Then pour in all kinds of dried fruits, you can put in the fruits you like, and mix well
7. Pour the batter into the mold, smooth it with a spatula, then put it in a 170 degree oven and bake for about 45 minutes.
