• Preheat your oven to180°C. Line an 8-inch cake pan with parchment paper and keep it aside.

Step 1 - Preparation of fruits

• In a large saucepan add all the chopped fruits, orange juice, and water. Boil it until all the liquid is absorbed. Set it aside to cool.

Step 2 - Preparation of caramelized sugar

• Place the granulated sugar in a heavy-bottomed saucepan over medium heat. Swirl the pan gently if needed, but do not stir with a spoon.
• Watch the sugar closely as it starts to boil. The water will evaporate, and the sugar will begin to caramelize.
• Swirl the pan occasionally to ensure even caramelization. If you notice sugar crystals on the sides of the pan, you can brush them down with a wet pastry brush.
• Continue heating until the sugar turns a deep amber colour. Be careful not to let it burn, as burnt sugar can taste bitter.
• Once the caramel has reached the desired colour, immediately pour 1/4 cup of warm water (be cautious as this will splatter and release steam) and stir. Allow it to boil and then remove it from the heat and keep it aside to cool down.

Step 3 - Preparation of cake batter

• In a large bowl, sift together the flour, baking soda, salt, cinnamon, cardamom, and ginger powder. Set aside.
• In another bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Add the cooled caramel syrup and combine.
• Toss the fruits in ¼ cup of the above-mixed flour until they are well coated. This will help prevent them from sinking to the bottom of the cake during baking.
• Gradually add the remaining dry ingredients to the wet ingredients and combine with a spatula.
• Fold in the flour-coated dried fruits until evenly distributed in the cake batter.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for about 45 minutes - 60 minutes or until a toothpick inserted into the centre comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.