Let’s make it
Preheat the oven to 180* C. Grease and dust an 8 inch round cake tin with flour. Heat sugar in a pan till it melts and becomes brown. Add warm water to make caramel syrup and keep aside. Sift together the flour, baking powder, soda bicarbonate, cinnamon and nutmeg, 2-3 times. Mix 1 tbsp. of flour into the chopped fruit to coat the fruit.
Soften the butter in a pan; mix in MILKMAID. Fold in the sifted flour with the MILKMAID-butter mixture, alternating with water and caramel syrup till all are used. Add the chopped dry fruits, rose and almond essence and fold into the mix carefully.
Pour the batter into the greased cake tin and bake for an hour at 180* C or till the cake is done. Remove from the oven, cool for a while. Loosen sides of the cake and turnout onto a plate. Cool slightly before cutting into pieces.
Dried fruits are rich in carbohydrates and low in fat. They are an excellent source of fiber, vitamins and minerals!