Soak the dry fruits and nuts overnight in fresh orange juice. Store them in a non-reactive bowl or container, keep refrigerated. Next day strain them and preserve the orange juice for later use.

Preheat the oven to 180 Degrees C. Prepare a 6” cake pan by greasing with oil and place a piece of baking paper at the bottom of the pan.

In a bowl mix all-purpose flour, fruit cake spice mix, and salt. Mix well, and keep aside.

In a separate bowl mix yogurt, sugar, baking powder, and baking soda, wait for 2-3 minutes. The mixture will become a little frothy. 

Now add oil, whisk well. 

Add the flour mixture into this in 3 batches. And keep mixing. 

Now add 6 tbsp orange juice and zest, whisk well to form a lump-free mixture. 

Add the dry fruits and nuts into the batter, fold gently with a spatula.

Transfer the batter into the prepared cake pan. Smooth the top with the help of a spatula. Tap cake pan gently on the kitchen counter a couple of times to release the air bubbles.

Bake for 28-30 minutes. Do the toothpick test after 25 minutes. Insert a toothpick in the middle of the cake. The cake is ready if the toothpick comes out clean. If not, bake for some more time, and then check again.

Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.

When cooled slice, serve and enjoy!

Keep rest of the cake slices refrigerated in an airtight container, consume within 5 days.