Soak dry fruits and nuts in the orange juice for approximately half an hour. Sieve maida, baking powder, baking soda into a big bowl. Keep this aside.

Take butter and sugar in a bowl and beat it well using an electric beater. Beat well till sugar is completely dissolved and the mixture is light and fluffy.

Now add eggs and beat well. Add cinnamon powder, vanilla essence and caramel syrup. Beat well. Pre heat the oven - convection mode - 190 degree Celsius.

Add the soaked dry fruits and nuts. Mix well using a wooden spoon. Pour this mixture into the maida mix. Mix well so that everything is combined properly.

Pour the cake mix into a greased baking tray lined with butter paper. Put this in the oven for 35 to 45 minutes.

Check in between using a tooth pick whether the cake is cooked or not. Once done, take off from heat and give it a standing time of 5 minutes.

Transfer it on a wire rack and let it cool before serving. Decorate it with dusting some powdered sugar on top.

To make Caramel Syrup: Heat 1/4 cup sugar and 3 tbsp water in a pan till it turns golden colour. Take off from heat and add 3 - 4 tbsp warm water. Mix well. Caramel syrup is ready.