Line a 9-inch tin with greaseproof paper.

Soak dry fruits (raisins, cherries, cashew, almond, tutti frutti, figs) in rum or orange juice (ideally for a month, or at least overnight).

Drain the soaked dry fruits, retaining the rum/juice.

Place the soaked dry fruits and orange juice in a saucepan.

Cover and cook over medium heat until the juice is absorbed. For non-alcoholic version, use only orange juice.

Spread the cooked dry fruits on a plate to cool completely.

Preheat oven to 180°C (350°F).

Sieve together flour, baking powder, baking soda, and spice powders in a large mixing bowl.

Add the soaked, cooked mixed fruits to the flour and mix well to coat.

Cream together butter, ghee, egg yolks, and caster sugar until light and fluffy.

Add flour-fruit mixture to the butter mixture, alternating with milk, beginning and ending with the fruit mixture. Stir to blend uniformly.

Beat the egg whites until stiff peaks form.

Add sugar and lemon juice and beat again.

Fold the egg whites into the cake mixture.

Add caramel and candied orange peel and mix using a spatula.

Pour cake batter into the prepared pan and smooth the top.

Bake for 90-105 minutes, or until a toothpick inserted in the center comes out clean. Check for doneness after 60 minutes.

Remove the tin from the oven and let it cool slightly in the tin.

While still warm, pour rum or brandy over the cake.

Remove from the tin and cool completely on a cooling rack.

Serve or store away. Sprinkle more alcohol, wrap tightly, and store in a cool, dark place.

Refrigerate for longer storage, thawing before serving.