A few important things to remember while baking this cake..
* The color & taste of the caramel decides the taste of the cake
* Soak the dry fruits in juice or rum for atleast a week. I soaked 1 cup of dry fruits ( red & green cherries, candied orange & lemon peel, chopped apricots, plums & raisins)
* Before adding the dry fruits & nuts to the cake batter, drain the juice (save it for later) & coat with flour. This prevents the dry fruits from sinking to the bottom of the cake.
2 cups all purpose flour
1 cup sugar + 1 cup sugar to caramelize
1/2 cup butter (softened)
1 tsp baking powder
1/2 tsp powdered cloves
1/2 tsp powdered cinnammon
1 cup dry fruits (soaked in orange juice with rum extract for atleast a week)
1 cup chopped nuts
Soak the dry fruits in the orange juice-rum combo & leave it for atleast a week.
Prepare the caramel by cooking some sugar in a pan on medium heat. DO NOT STIR. When the sugar melts & turns brown, add some warm water,(1/4 cup of water) 1 tsp at a time. Stir till the sugar dissolves well & turn off the heat. Let this cool while you prepare the batter.
Beat together 1 cup sugar with butter till its frothy. Add the eggs & beat well. Pour in the caramel & 1/2 of the drained juice-rum combo.
Sift together flour, baking powder & spices.
Drain the dry fruits (save the juice for later) & add them along with the nuts to the dry mixture.
Fold in the dry mixture to the rest of the batter.
Bake in a 350F pre-heated oven for approx 30 mins.