Mix and sieve plain flour, cinnamon powder, ginger powder, nutmeg and soda bi carb in a bowl.

Chop all the dry fruits and add 1 tbsp plain flour to it and mix it very well so that it doesn't sink to the bottom of the cake while baking.

In a bowl take butter which is kept at room temperature and brown sugar and beat it with the help of an electric beater or with a whisk until creamy. Now and orange zest and treacle syrup to it and beat it again. You can add dark caramel syrup instead of treacle syrup. Now add eggs one by one and keep on beating. Do not add all the eggs at one time.

Now add flour mix little by little to it and mix everything well with the help of a spatula. Add fresh orange juice and mix everything well. If you are using ready made juice, reduce the amount of sugar by 2 tbsp.

Now add prepared dry fruits to it and mix everything well. Grease and line 9 inch baking tin and add the prepared fruit cake mixture to it and level it. I have used 5.5 inch round tin and a medium size bread loaf tin here.