Swirled Raisin-Curd Cake

1.In a small bowl, combine the raisins and mixed dried fruits with 1/4 cup of warm water. Let them soak for about 15 minutes to plump up, then drain and set aside.

2.In a large mixing bowl, whisk together the curd, sugar, honey, and eggs until smooth and creamy. Gradually add the milk and vegetable oil, mixing until well combined.

3.In another bowl, mix the flour, yeast, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Knead the dough for about 5-7 minutes on a floured surface until it becomes smooth and elastic.

4.Gently fold in the soaked raisins and dried fruits into the dough, ensuring they are evenly distributed.

5.Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

6.Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.

7.Once the dough has risen, punch it down and transfer it to the prepared baking pan. Use a spatula to smooth the top. To create the swirl effect, use a knife to gently swirl the dough without fully mixing the fruits into the batter.

8.Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

9.Remove from the oven and let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

10.Once cooled, garnish with fresh cherries on top before slicing and serving.