Pound the Cloves and Cinnamon into fine powder.
Take out the zest of the Orange and juice it. Keep them separate for later use.
Now, take a heavy bottom pan and add the pre-soaked fruits & nuts with grated Ginger, Nutmeg Powder, Clove + Cinnamon Powder, Caramel Syrup and Orange zest. Give it a gentle boil and then allow it to steep for 2 hours.
Strain the fruits out of the syrup and store the syrup in a jar.
Combine the dry ingredients together, like All Purpose Flour, Cornflour and Baking Powder.
Toss the soaked fruits & nuts in the dry ingredients and roll them nicely so that each of them get covered nicely.
Now, whisk the eggs along with sugar and oil till smooth and voluminous.
Gently fold in the dry ingredients along with the fruits & nuts in the wet ingredients. To loosen the batter, use the Orange juice. You might require somewhere around 4 tbsp of it.
Pour the batter in a greased and dusted cake loaf tin and bake it for 25-30 minutes at 180c.
Once the cake it baked completely, take it out and drizzle some of the syrup from the cake while the cake it still hot. You can keep feeding this syrup for next 5-7 days to make the cake extra moist and flavorful.
Simply replace Orange from the recipe. Just add Apple juice to loosen the batter and follow rest of the procedure as mentioned above.
Since I used a round springform cake tin for this recipe, it took me 20-22 minutes to bake each of the to perfection.
Also, once the cake is baked, brush some Apple juice on the warm cake to let it soak in.
Keep repeating this step at an interval of 2-3 hours for a moist cake. You may do this once a day for next 7 days and get a matured cake for consumption.
If you plan to keep the cake for maturing it over a week, then wrap it tight in a clingfilm wrap and store it in refrigerator. If the climate is cool at your end, then you may keep it in a cool and dark place in your kitchen.