Chop the cashews, almonds, pistachios, walnuts, apricots, dates, and figs into small pieces. In a bowl, combine the chopped dried fruits, tutti frutti, and all the dried berries. Pour in the orange juice and let the mixture soak for 2-3 hours. For the caramel sugar syrup: Place a pan on the stove, add the sugar and 1/2 teaspoon water. Let the sugar melt slowly until it turns brown. Gradually add the water while stirring to make the sugar syrup. Let it cool completely.

To start making the Christmas plum cake, preheat a large pot, deep pan, or pressure cooker (whatever you have) on the stove for 10 minutes. In a mixing bowl, add the all-purpose flour, baking soda, baking powder, milk powder, powdered sugar, and cocoa powder. Mix well. Sift this mixture twice using a sieve. In another large bowl, combine the milk, melted butter, and vanilla extract. Mix well and set aside for 5 minutes.

Gently fold the flour mixture into the milk and butter mixture until well combined. From the soaked dried fruits, set aside a small portion for decorating the top of the cake. Add the remaining soaked dried fruits along with the orange juice to the cake batter. Add a little orange zest and mix gently. Pour the cake batter into a cake mold. Top with the reserved dried fruits for decoration.

Place the cake mold in the preheated pot or pan and bake for at least 50 minutes. After the set time, open the lid and check with a toothpick—if it comes out clean, the cake is done. Let the cake cool for a while.

Once the cake tin has cooled, run a knife along the edges to loosen and remove the cake from the mold.

Now your delicious eggless and alcohol-free cake is ready to celebrate Christmas. Friends, our Christmas plum cake is ready. Enjoy it with your family.