Chop all the nuts and dry fruits into small pieces and keep them separately.
Add raisins, cranberries, apricots, and citrus peels in a large bowl. Add one cup of boiling water to the bowl and leave it aside.
In a mini spice mixer, add cinnamon, cloves, and nutmeg to blend everything. Mix
Once the dry fruit mixture cools down, preheat your oven at 170° C/338° F for 15 minutes.
Now add brown sugar, melted butter, orange juice, vanilla extract, and vinegar to the fruit mixture and stir everything together.
Take another big bowl and sieve maida, salt, spice powder, and soda to discard the coarse bits. Mix them all together and make a well in the middle.
Once the oven is preheated past 12 minutes, add the whole fruit mixture to the flour bowl.
Gently mix the flour and fruit mixture with a spatula, cleaning off the edges.
Add the chopped nuts and stir them in. Do not over mix!
Pour the batter into a cake pan and knock it on a flat surface to make sure the batter is settled in.
Bake it in an oven for 35-40 minutes at 170° C/338° F. If you’re using a bread loaf pan then bake it for 50-55 minutes.
Once it’s baked insert a toothpick in the center of the cake to make sure that it’s completely cooked.
Let it cool for 10-15 minutes before taking it out on a rack. Let it cool completely on the rack.
Dust some powdered sugar and serve it warm.