Prepare the Oven and Pan: Preheat your oven to 170°C (340°F). Grease and line a 9-inch round or loaf cake pan with parchment paper.

Prepare the Dry Fruits: In a small bowl, toss the dry fruit mix and candied cherries with 1 tablespoon of the flour. This prevents them from sinking to the bottom of the cake.

Mix the Dry Ingredients: In a medium bowl, sift together the plain flour and baking powder. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and fine sugar until light and fluffy, about 3–4 minutes.

Add the Eggs : Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.

Incorporate the Wet Ingredients: Add the orange juice, vanilla essence, and condensed milk. Mix until combined.

Combine Dry Ingredients with Wet Mixture: Gradually fold in the sifted flour mixture, mixing gently to avoid overworking the batter.

Fold in the Fruits: Gently fold in the prepared dry fruit mix and candied cherries.

Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.