Keep the Cashews and Walnuts in a ziploc and crush them with a rolling pin.
Mix in the broken nuts, raisins and cherries.
Add in 1/4 cup of the flour to the dry fruits and mix well.
In a pan add the 1/2 cup sugar for the syrup and cook on low to medium heat.
Keep stirring till the sugar caramelizes and turns dark golden in color. At this point, turn off the heat and slowly add 1/2 cup of water. Be careful because the sugar splatters at this point.
The sugar will crystallize so turn the heat back on and cook slowly. Keep cooking till the crystals melt. This is when your caramel for the cake is ready. Let it cool down.
Add the cinnamon powder, cardamom powder, nutmeg powder and baking powder to the flour and mix well.
Mix in butter with the remaining 3/4 cup of sugar and beat till its light and fluffy. Add the vanilla essence and the Orange extract.
Add one of the eggs and mix well.
Add 1/3 of the flour mixed with spices and mix. Keep alternating the egg with the flour-spice mix.
Add the caramel and mix well.
Add in the dry fruits and gently mix in.
Preheat the oven to 350F. Pour the batter to a pre greased pan and smoothen the top. Place in the oven for 40-45 minutes.
Decorate with some tutti futti and sprinkle some castor sugar on top.