Cake Preparation:
Preheat the oven at 180 C for 10-15 mins, before baking.
Drain the soaked fruits and keep aside. Retain 4 tbsp from the drained liquor.
Toss the drained fruits in 2 or 3 table spoon of maida (All purpose flour). (This will prevent the fruits from sinking to the bottom of the cake).
Sift the plain flour with baking powder and baking soda.
Powder the sugar and keep aside.
Separate the yolks and white of the eggs.
Beat the egg yolks and add the softened butter to it. Beat it till it forms a smooth paste.
Add powdered sugar to this, gradually. Beat after each addition.
When it becomes smooth add vanilla essence and cooled caramel, spice powder and jam. Beat again.
Add the sifted flour in 2 batches.
Add the drained liquor. Beat after each addition.
Now clean the blades of the blender and wipe neatly. (Not even a drop of water is allowed while beating egg white).
Beat egg whites till soft peaks form.
Fold the fluffy egg white into the batter very gently. Make it two three parts and fold accordingly.
Then fold in the soaked and coated fruits. (Do this part very carefully, do not mix for too long, Just two or three folding is enough for the dry fruits just to disappear in the batter).
Grease the baking dish and line with baking paper.
Pour the batter into the prepared tins.
Bake in the pre heated oven for 40-45 minutes or until the skewer inserted comes out clean. The baking time can vary depending on the oven and also the size of the tin used.