Preheat oven to 180°C. Separate egg whites from yolks. Beat yolks, butter and sugar until light and fluffy.
Whip the egg whites with the vanilla sugar until stiff.
Mix the flour and yeast together and gradually add them to the egg yolks. Gently fold the egg whites into the mixture.
Chop the cherries. Gradually add the cherries, diced fruit and raisins to the mixture.
Butter a plum-cake tin and sprinkle with the almonds. Pour the batter into the tin and bake in the oven for 40 minutes.