In a mixing bowl, add all the chopped dry fruits and nuts – 10 walnuts, 10 almonds, 10 cashews, 2 tablespoon orange peel, ⅓ cup black raisins, ⅓ cup cranberries and ⅓ cup cherries.

Add ½ cup fresh orange juice followed by ¼ cup of water.

Mix the fruits well and cook covered on low flame for 10-15 mins until the fruits & nuts are softer and there is not a lot of liquid.

Remove from heat and let it cool down completely.

Preheat the oven at 160°C for 15 mins and grease & line a 8” round baking pan.

In a mixing bowl, add all the dry ingredients – 1.5 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon powder, ⅛ teaspoon ginger powder and ¼ teaspoon clove powder.

Mix it well and set aside.

In another mixing bowl add ⅓ cup oil, ½ cup fresh yogurt/curd and ½ cup sugar.

Whisk it until the sugar is dissolved and the mixture looks well combined.

Add 1 teaspoon vanilla extract and mix it in.

Now add the dry ingredients to the wet mixture.

Fold it gently without any lumps.

Next add the cooked nuts & dry fruits.

Gently fold it in. The cake batter should look glossy & smooth.

Pour the cake batter into a greased and lined baking dish.

Bake at 160°C for 60-65mins until the tester comes out cleans. Let the cake cool down completely before cutting it. It is optional to dust icing sugar on top.

Store in an airtight container at room temperature for about 2 days or for a week in the fridge.