This recipe is for one six inch round cake
1 cup self raising flour
1/2 cup chopped cashew nuts
1 cup mixed dry fruits (raisins, tutti fruiti,cherries)socked in the rum or wine at least for a week.
Oranges zest 2 tsp
1 + .5 cups white sugar
2/3 cup butter, at room temperature
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp vanilla essence
1/4 cup caramel syrup
3-4 Tbs wine or rum optional
Take out the dried fruits from wine and add enough flour to toss the fruits nicely & keep it aside
Pre-heat oven to 350F / 180C.
Mix the remaining flour and spices,
Beat the butter and 1 cup sugar until fluffy
Add vanilla and mix until combined.
Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture then
Add the cooled caramel and dredged fruits & orange zest and gently fold in. Pour batter into a greased cake pan and smooth the top.
Bake for 50-55 mins until it’s done or when a skewer inserted into the cake comes out clean.
Take out from the oven and add extra rum or wine on top while it’s hot ( this step is purely optional)
Dust with icing sugar when the cake is completely cooled.