Ingredients

• 1 1/2 cup plain flour/maida
• 1 1/2 tsps baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup brown sugar
• 3/4 tsp Cinnamon powder
• 1/4 tsp Ginger powder
• 1/8 tsp Nutmeg powder
• 6 Cloves
• 80g unsalted butter (room temperature)
• 1/3 cup vegetable/Sunflower oil
• 2 medium Eggs, seperated
• 1 tsp Vanilla essence
• 1/2 tsp pineapple essence
• Zest of 1 Lemon/Orange
• Juice of 1/2 Lemon
• Dry fruits & nuts
  • 225g or 1 1/2 cups mixed fruits and peel
  • 60g or 1/2 cup dried Cranberries
  • 40g or 1/2 cup glazed cherries/cherry compote
  • 45g or 1/3 cup Almonds, crushed
  • 60g or 1/2 cup Cashews, chopped
• 1 1/2 cup Orange Juice

For the Caramel

• 1/2 cup Sugar
• 1/4 cup + 1 tbs water

Method

For preparing the Caramel

1. Take 1/2 cup of granulated sugar in a saucepan. Add 1 tbs water. In low heat, until the sugar is dissolved.
2. Turn the heat to medium and wait until the colour turns dark golden. Do not wait long as it may turn bitter. (You can reduce the heat to low when it starts changing the colour to avoid the bitterness.)
3. Turn off the heat. Add 1/4 cup hot water. Stir and keep aside.

For Soaking the Fruits & Nuts

1. Add all the dry fruits & nuts to a saucepan.
2. Add 1 1/2 cups orange juice.
3. Mix well. Cook for 15-20 mins or until the juice is completely soaked.
4. If you are using Cherry compote, add it now.
5. Mix well and allow to cool down.
6. You can refrigerate it overnight for best results.

For the Cake batter

1. Take 80g unsalted butter in a large bowl.
2. Beat using a beater until the butter is fluffy.
3. Add 2 egg yolks and beat for 2 mins.
4. Add 1/3 cup oil and beat until well combined.
5. Powder 1/2 cup brown sugar and 6 cloves. You can also add cinnamon, ginger & nutmeg powder along with it.
6. Add this to the butter & egg mix and beat again for 2 mins.
7. Add zest of 1 Lemon, 1 tsp Vanilla essence, 1/2 tsp Pineapple essence, caramel syrup(approx. 1/3 cup) & 1/2 lemon juice.
8. Beat again until well combined.
9. Sieve in 1 1/2 cups flour, 1 1/2 tsps baking powder, 1/2 tsp baking soda & 1/2 tsp salt to the wet mix.
10. Mix well with a spatula.
11. Add the soaked dry fruits & nuts(room temperature) and mix well
12. Beat the egg whites until fluffy and add it to the cake mix.
13. Gently fold the batter.
14. Transfer to a lined & greased cake tin.
15. Bake at 180°C for 45-50 mins or until skewer inserted comes out clean.
16. Allow to cool down. Better served next day.