1½ cups refined flour.

1½ tsps baking powder.

1 tsp cinnamon powder.

¼ tsp lemon rind.

10-12 blanched and chopped almonds.

3 tbsps chopped tutti frutti.

12-15 chopped glace cherries.

¼ cup chopped and shelled walnuts.

4 tbsps chopped mixed peels.

8-10 chopped cashew nuts.

25-30 raisins.

15-20 currants.

½ cup rum.

6 eggs.

A few drops vanilla essence.

1½ cups butter.

1½ cups soft brown sugar.

1 tbsp honey.

Oil/ghee for greasing.

To start with sieve the flour with baking powder and cinnamon powder.

Now add lemon rind to the flour and mix it well. Keep the mixture aside.

Soak chopped almonds, glace cherries, tutti frutti, walnuts, cashew nuts, mixed peels, currants in rum and raisins.

In the meanwhile, preheat the oven at a temperature of 180°C. Till then grease the cake tin.

Take a bowl and break eggs in it. Beat them well along with vanilla essence.

After this, take up cream butter, add 1 ¼ brown sugar to it till it turns soft and light in color.

Don’t forget to add honey to this mixture and stir it well.

To make caramel, add remaining brown sugar and water and start blending until it turns blackish in color.

take up the egg mixture and creamed butter together in a bowl and mix them gently.

After this add flour to the mixture bowl and blend them well with a light hand.

Strain the prepared caramel into soaked fruits to mix well and add the same to the cake batter for blending them gently.

Take up the greased cake tin and pour the batter in it.

Place the tin in the oven to bake the cake at 180°C for about 30 minutes. Make sure that you reduce the adjusted temperature to 160°C and bake it for another 45 minutes.

After this take out the cake and garnish it with some hot, melted chocolate, cherries or strawberries as per your likings.