Ingredients:
All purpose flour - 2 cups
Sugar - 1 cup
Baking powder - 2tsp
Cinnamon Powder - 1tsp
Cloves - 1tsp
Nutmeg - 1tsp
Ginger - 1tsp ( dry ginger powder)
Vanilla essence - 1tsp
Salt a pinch
Dry fruits and nuts (raisin, dates, cranberry, almond, walnuts) - 2 cups
For caramel
Preparation:
Butter - 1 ½ stick
Egg - 4 no'sSugar - 1 cup
Baking powder - 2tsp
Cinnamon Powder - 1tsp
Cloves - 1tsp
Nutmeg - 1tsp
Ginger - 1tsp ( dry ginger powder)
Vanilla essence - 1tsp
Salt a pinch
Dry fruits and nuts (raisin, dates, cranberry, almond, walnuts) - 2 cups
For caramel
Sugar - ½ cup
Water - 1tbsPreparation:
In medium heat, heat ½ cup cup of sugar with 1 tbsp of water and keep
stirring until the color changes from light brown to dark brown. Once the color becomes darker remove from heat and pour water ¼ cup and keep aside.
In a large bowl beat sugar and butter till smooth and add eggs, and beat until fluffy. Sieve all
purpose flour, baking powder and salt. Add cinnamon, cloves, nutmeg ginger powder and caramel and combine well. Add vanilla essence and blend all the ingredients to get a
smooth batter. Sprinkle 1 or 2 tsp flour over the dry fruits and nuts and fold them into the batter lightly. Pour the batter into a greased baking pan.and bake at 350F. When its done, remove the cake and keep it outside, and allow it cool, slice it and serve.