What you need
Soaking
Raisins: 1/2 cup
Dried Cranberries: 1/2 cup
Dates: 1/2 cup (11no chopped finely)
Dry apricot: 1/2 cup (9 no chopped finely)
Dried Figs: ½ cup (6 no remove the top and chopped finely)
Tutiti Fruiti: 1/2 cup / 112g
Brandy /Rum: 1 ½ cup ( I used Brandy, Christian brothers and Conqueror Gold Spanish Brandy )
Nuts smeared with almond extract
Hazelnut (Chopped finely): ¼ cup
Almond (Chopped finely): ¼ cup
Almond extract: 1/8 tsp
Batter
Cake flour : 2 cup/313g
Butter : 14 Tablespoon (1 1/2 sticks)
Granulated sugar: 1 1/3 cup
Salt : 1/2 teaspoon
Egg yolk: 4 at room temperature
Egg whites: 4 at room temperature
Baking powder: 11/4 teaspoon
Orange juice: 1 cup
Vanilla extract: 1teaspoon
Spices
Caraway Seeds: 1 teaspoon (powdered)
Ground nutmeg: 1 teaspoon
Ground Cinnamon: 1 teaspoon
Ground cloves: 1/2 teaspoon
Ground cardamom: ½ teaspoon
Ground ginger: 1/2 teaspoon
For Topping
Hazelnut: 1/3 cup/44g
Blanched Almonds: 1/2 cup/ 53g
How I made:
Chop all the dry fruits including nuts into small pieces and soak them in brandy for at least one day advance. I soaked for them form 72 hours. Smear the nuts with almond essence and keep it aside.
Preheat the oven to 350 degrees F. Butter the bottom of a 9 inch cake pan and 5-inch loaf dish. Line the bottom with parchment paper, then butter and flour the pan.
Sift together cake flour, salt, baking powder and spice powder in a bowl and keep aside.
Separate egg whites and yolk. In a bowl beat egg whites using a hand mixer until you get white peaks and keep aside.
In an electric mixer, beat the butter and sugar together on medium speed, until everything mix well and incorporated. Add egg yolk one at a time to sugar butter mixture and mix well. Then add vanilla extract and orange juice mix everything and combined well. Add flour-salt-baking-spice powder mix and soaked fruits in small quantities and incorporate everything. Scrape down the sides of bowl once at twice. And fold in fruits and nuts into the batter. Stop the mixer and fold egg whites gently until no white streaks visible.
Pour the batter into the prepared pans and smoothen the tops with a spatula.Top the batter with blanched almonds and hazelnuts in concentric pattern alternatively. Bake for 1 hour or until skewer comes out clean.
Cool the cake in pan for 15 minutes and later invert them and cool completely for 45 minutes. Keep cake one or two days before serving.
Enjoy,