|Dark raisins||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Dried cherries||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄4 Cup (4 tbs) (For Soaking)|
|Bread flour||2 Cup (32 tbs)|
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Tablespoon|
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature, 2 Sticks)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Grated lemon zest||1⁄2|
|Sliced almonds||1 Tablespoon (For Lining Molds)|
|Powdered sugar||1 Tablespoon (For Dusting)|
In a small bowl, soak the raisins and dried cherries in dark rum to cover for at least 1 hour.
Sift together the bread flour, cake flour, baking powder, and salt.
Preheat the oven to 350°F.
In a large bowl, use a hand mixer or an electric mixer with paddle attachment to cream the butter and granulated sugar until light.
(Do not whip.) Slowly cream in the eggs, one at a time.
Alternately add the milk and sifted dry ingredients in thirds.
Drain the dried fruit and add along with the lemon zest.
Grease a 10-inch gugelhupf mold with butter and sprinkle it with sliced almonds.
Pour in the batter and bake for about 50 minutes, or until a knife or wooden skewer inserted in the middle comes out clean.
Allow the cake to cool in the pan before turning out.
Using a fine sieve or sifter, dust with powdered sugar and slice the cake into 16 portions.