Fruit cake

Take a glass. Add all the dry fruits, orange marmalade, orange zest and fruit juice.

Mix, cover and keep aside for 4-5 hours in room temperature.

After 4-5 hours, keep the glass in the refrigerator for 2-3 days so that dry fruits soak the juice completely.

The day you want to bake the cake, take out the glass from the refrigerator, at least 4-5 hours before baking.

Now start making the cake.

Cream butter and sugar in a food processor or with a hand mixer. The mixture should be fluffy and creamy.

Sieve together flour and baking powder.

Pre heat oven at 180 degree Centigrade for 10 minutes.

Now add eggs one by one to the butter mixture and whisk well for about 1-2 minutes. Don't over beat.

Add vanilla essence, spice powder, salt and assorted chopped nuts. Mix with a spatula. Keep some nuts separately to garnish.

Add the flour, baking powder mixture and fold gently with cut and fold method.

Now add the soaked dry frits and fold gently. If any juice left un soaked, discard that.

Pour this batter in a greased and lined rounded(9 inch diameter) baking dish. The batter should be little thick in consistency.

Tap the dish 2-3 times and garnish the top with the remaining assorted nuts.

Bake it for about 40-45 minutes or till a toothpick comes out clean when inserted in the cake.