Add dried fruits and rum into a air tight container, mix well and cover. Marinate in fridge overnight.
Preheat oven to 170 degrees C. Grease a loaf pan with butter, dust with flour and set aside.
Add butter and sugar into a big bowl, mix well with mixer under low speed.
Add eggs and continue to mix under medium speed, till the mixture slightly risen and becomes fluffy.
Add in marinated dried fruits, orange peel and walnuts, mix well with a spatular.
Sift in flour and add dry yeast, mix again with spatular.
Bake in middle rack for around 70 minutes, until the surface turns golden brown and a chopstick comes out clean if inserted into the cake. During the baking, check on the fruit cake for a few times. If the surface starts to turn dark but the cake is not cooked yet, cover the loaf pan with lid or aluminum foil to avoid burning.
Place the fruitcake on a cooling rack and slice to serve after completely cooled down.
Store the fruitcake in a air tight container under room temperature for about 1 week.