Preheat oven at 180 °C for 15 minutes. Line base and sides of a deep 20 cm round cake pan with baking paper.

Beat egg white until peek, keep aside.

Beat butter and sugar in a bowl with electric mixer until soft and creamy.

Add egg yolk, one at a time and beat until well combined. Add vanilla essence and lime juice. Add cool caramel syrup and mix well.

Add sifted flour,baking powder and salt mixture along with egg white and fold well.

Finally, fold in mixed dried fruits, cashew nuts, pineapple jam, spice powder, dried and powdered orange peel mixture.

Spread the cake mixture into prepared pan. Bake for around 40 minutes or until a skewer inserted the centre of the cake comes out clean. Cool in pan.

NOTES - Brush top of hot cake with extra rum, if desired.

For mixed fruits i used a combination of raisins, glaced cherries, candied orange and lemon peel. Chop all the fruits into small pieces and soak them in dark rum for a period of minimum 1 week or until absorbed.

To avoid sinking, dust the soaked fruits with some sifted flour and baking powder mixture before using.

To make caramel syrup, combine sugar and little water in a sauce pan. When the sugar melts and becomes dark brown add 60 ml hot water. Melt completely and let it come to room temperature.

Spice powder is a combination of cloves, cardamom, cinnamon, nutmeg, and dry ginger. Grind all the spices to a fine powder.

To make dried and powdered orange peel, wash and peel the oranges and cut the peels into thin slices and spread it in a tray and keep under the sun for 3- 4 days, grind into a fine powder.

For measuring mixed dried fruits and cashewnut i used 250 ml measuring cup.

Have all the ingredients at room temperature especially butter and egg. Sift together the flour,baking powder and salt.