Chop all the dry fruits including nuts into small pieces and soak them in Rum for at least one day advance. I soaked for them for 5 days. Smear the nuts with almond essence and keep it aside.

To make caramel syrup take ¼ cup sugar and 1 tablespoon water in heavy bottom pan and heat it until sugar melts and change cherry brown color. Add few drops of lemon juice to prevent crystallization of sugar. It took about 7 minutes for me. Transfer the pan with sugar to kitchen sink and immediately add ½ cup of cold water (Be careful with this step, otherwise serious burn can results) for easy cleaning. Keep aside and add only cold caramel syrup to batter.

Preheat the oven to 350 degrees F. Butter the bottom of a10 inch Bundt pan  then butter and flour the pan.

Sift together flour, salt, baking powder , baking soda 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 , orange juice and caramel syrup (½ cup) mix everything and combined well. Add slowly flour-salt-baking soda and baking powder -spice powder mix in small quantities and incorporate everything. Scrape down the sides of bowl once at twice. Stop the mixer and fold egg whites gently until no white streaks visible.

Finally drain the soaked fruits and add nuts and 2 tablespoon of all purpose flour and mix well. And fold in fruits and nuts into the batter.

Pour the batter into the prepared pans and smoothen the tops with a spatula. 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.