Dried fruits - 1 cup (chop the big ones like apricots, dates to small pieces. You can leave the small ones like raisins as it is.)
Nuts - 1/2 cup (You can choose from cashews, slivered almonds, walnuts or a mix of different nuts of your choice)
All purpose flour - 1 cup
Sugar - 1/4 cup (caramelize in 1/4 cup water, explained below)
Baking powder - 1 tsp
Salt - 1/2 tsp
Baking soda - 1/4 tsp
Cinnamon powder,
Ginger powder, clove powder, nutmeg powder - 1/4 tsp each
Grated orange zest - 1/2 tbsp
Pure vanilla extract - 1 tsp
Sugar - 1 cup
Butter - 1 stick/1/4 lbs.
Eggs - 3

Bring the butter and eggs to room temperature.

Coat the chopped dried fruits in one tbsp flour and soak them in orange juice or brandy for a few hours.

Heat 1/4 cup sugar in a saucepan with 1/2 tbsp water. When the sugar begin to caramelize gently stir with a spoon. Keep stirring slowly until all the sugar caramelize and turn to a dark syrup. Remove the pan from the stove and pour 1/4 cup of warm water to the syrup. This may splash so stay away from the pan. Stir the syrup water and let it cool. Add vanilla to this and set aside.

Preheat the oven to 350 degree.

In a mixing bowl, whisk 1 cup sugar and butter to a creamy consistency. Add the eggs one by one.

In another bowl mix the flour with salt, baking powder, baking soda, cinnamon, ginger, nutmeg and colve powder.

Add the nuts and fruits to this mixture.

Add the orange zest. Mix with a spoon.

Add the caramel vanilla water and mix well.

Now add the sugar/butter/egg mixture and mix again.

Pour this batter to a greased baking pan. Do not fill the pan completely. up to 3/4.

Bake it for an hour or until a toothpick inserted comes out clean.

The baking time varies depending on your oven and the type of baking pan you use.

You may poke holes on this cake and pour brandy if you wish.

This cake will last in the fridge for a very long time.