METHOD TO PREPARE

Use a glass bowl & add all the dried fruits; further, add orange juice as required so all the fruits are totally submerged in it. Now keep it for soaking for at least 24 hours, you can also keep it for as long as a week. The more you soak, the better the cake will be. Make sure to keep it refrigerated during the soaking process. Once the fruits are well soaked in the juice, use a sieve to strain the excess orange juice. Reserve the orange juice to be used later in making the cake.

Add this mixture to the dry ingredients and mix once. Further add almonds, walnuts, cashew nuts, and orange zest. Use the cut and fold method to combine the mixture well. As all the ingredients are mixed well, when you check the consistency of the batter, it is a little thick as required. To make it a little thinner, add the reserved orange juice that was used for soaking the dried fruits, I’ve totally used 6 tbsp of reserved orange juice. Mix well, and you’ve got the perfect consistency of the cake batter. Line a cake tin with butter; you can use a round cake tin as well. This batter will give you around 900 g of cake, so you can decide accordingly. Pour the batter in the tin and tap it on the counter table to remove any air pockets in the batter, top it with some dried cranberries, tutti fruity, walnuts, and almond slivers. Bake it in a preheated oven at 150℃ for 1 hour. Do not disturb the cake for at least an hour, make sure to check the process of baking while keeping the oven doors closed. Check the cake after an hour for its doneness by inserting a toothpick, if it comes out clean, your cake is baked to perfection. There will also be cracks on the top surface, which denotes that it has been baked perfectly, If the toothpick is not clean, you need to bake it a little more. Once baked, carefully take it out of the oven and allow it to cool for a few minutes. 

Garnish with Sugar Glaze and Walnuts