First start by preparing the caramel. Combine ¼ cup of sugar and ½ tbsp of water in a sauce pan.

Heat in a low flame till the sugar melt. When the color of the sugar start changing brown . Switch off the flame

Remove from the stove and add ⅛ cup of water. Do this step with extreme care as adding water might splash while adding water.

Whisk everything together and the caramel is ready. Set it aside

Take the soaked fruits and toss them with about 2 tbsp of flour. This will prevent the fruits from sinking into the bottom of the flour batter. Reserve the Rum used for soaking the fruits, which we will add to the cake batter.

Separate the Egg yolk and Egg white and keep them in separate bowls.

Using a hand blender beat the egg white until soft peaks and set aside.

In a mixing bowl add in the separated Egg yolk and soft butter. Beat with a hand blender until they are combined.

Add in the Brown Sugar and beat once again.

Now the Egg yolk, Butter and sugar are well combined.

In another mixing bowl sift the all purpose flour, Baking powder, Baking soda and a pinch of salt together

To this next add in the whisked butter, egg yolk and sugar. Using a hand blender beat everything together until combined.

Now add in the rum soaked fruits , Vanilla extract. Make a powder of cinnamon , cardamom and clove and add that too.

Add in the prepared caramel.

Next add in the reserved 2 tbsp of rum.

Gently fold everything together until combined.

Grease a round 9 inch cake pan with butter and line with a parchment paper . Transfer the cake batter to the baking pan. I topped with more nuts. This is optional.

Preheat the oven to 356 F (180 Deg C) for about 10 mins. And bake the cake for about 45-50 mins in. Check if a toothpick comes out clean when inserted into the baked cake. Christmas fruit cake is ready. Allow the cake to cool completely and then slice.