Fruit Cake

Ingredients:
1 cup plain flour
1/2 cup chopped cashewnuts
1/4 cup black raisins
1/2 cup mixed dry fruits (dates, cherries, orange peels)
1 cup + half cup white sugar
2/3 cup butter, at room temperature
3 eggs
1 clove + 1 cardamom pod + small piece of cinnamon + a pinch nutmeg (pound together to powder)
1 tsp baking powder
1 tsp vanilla extract
A pinch of salt

Method:

• In a pan on medium heat, melt 1/2 cup sugar slowly. It will first melt and then turn into a dark brown. Keep stirring and let it turn a deep dark caramel colour. Don't let it burn. Turn off heat and add about 1/4 cup water. The sugar will harden. Turn the heat back on and slowly heat the mixture until the sugar crystals dissolve. This will take around 10 mins. Let this cool and set aside.
• Pre-heat oven to 350F / 180C.
• Add 3 tbsp flour to the dry fruits and nuts and mix well. This is so that they don't sink to the bottom of the batter while baking. Set aside.
• Mix the remaining flour and baking powder, spices, and salt until well combined
• Beat the butter and 1 cup sugar until fluffy - about 10 mins by hand, 3-4 mins with an electric beater. Add vanilla and mix until combined. 
• Next, add 1 egg and beat. Then add a bit of the flour mixture and fold. Likewise, alternate between the eggs and flour mixture until they are used up.
• Add the cooled caramel and flour coated fruits and nuts and gently fold in. Pour batter into a greased cake pan and smooth the top.
• Bake for 50-55 mins until the top turns a dark brown and when a skewer inserted into the cake comes out with dry crumbs.