Mix Dry Ingredients:
Sift all the dry ingredients (flour, baking powder, baking soda, salt and spices, etc.) and set aside.

Prepare Soaked Fruits:
• Measure and use 1 cup of the rum-soaked dried fruits for this cake. Drain the soaked fruits and reserve the liquid.
• Toss the measured fruits with the roasted nuts and 2 tablespoons of the dry ingredients to prevent them from sinking.
• Reserve the remaining rum-soaked fruits for future use; they can be preserved and used to make up to 3 plus similar cakes.

Make Caramel Syrup:
In a pan, heat sugar and water over low flame until caramelized. Gradually add hot water and lemon juice. Cook for about 10 minutes until slightly thickened. Set aside to cool.

Prepare the Batter:
• In a mixing bowl, beat butter until smooth and creamy. Add powdered brown sugar and whisk until fluffy.
• Incorporate eggs one at a time, mixing well after each addition.
• Add vanilla and orange essences, caramel syrup and reserved rum from the soaked fruits. Mix well.
• Gradually fold in the dry ingredients in three batches.
• Mix in the orange juice.
• Gently fold in the prepared fruit and nut mixture. Cake batter is ready.

Bake:
• Grease a 20 cm/8 Inch springform pan with butter and line it with parchment paper.
• Pour the batter into the prepared pan, level it out, and tap gently to remove air bubbles.
• Bake at 180°C for 55 minutes. After 40 minutes, cover the top of the cake with aluminum foil to prevent it from burning. Test with a toothpick for doneness.

Final Touch:
• While the cake is still hot, poke holes with a toothpick and pour 1-2 tablespoons of the reserved rum over it.
• Let the cake cool completely before removing it from the pan.

Tip: The remaining rum-soaked fruits can be stored and used later to make more cakes or other festive recipes!

Slice, serve, and enjoy this festive delight! 🎄🍰