On the day of making the cake, remove this soaking fruits from the refrigerator and keep it on the counter an hour ahead of baking.
Preheat the oven to 170C and prepare two, 5 inch cake pans, line it with parchement paper or grease it with oil and dust it with flour. I used two, 5 inch pans and one 4 inch pan and got totally 3 medium sized cakes.
In a large bowl, sift together, whole wheat flour, baking powder, baking soda. Sifting the dry ingredients is important to get a uniform flour mix and also a airy and light flour that gives a soft and fluffy cake.
Add the spice powder and brown sugar to the flour mix and mix well to get a uniform mix
In another bowl, take oil, buttermilk and tip in all the soaked fruits with its juice, add ¼ cup of water to the container, mix and pour that water too in to this wet ingredients. Whisk well using a balloon whisk.
Now, slowly add the dry ingredients to the wet ingredients in 3 batches and using a spatuala mix to form a smooth batter. Do not mix vigorously, mix in single direction,gently.
Divide the batter amongst the prepared pans, tap the pans twice to release any air.
Bake the cakes in the preheated oven for 50-60 minutes or until a skewer inserted in the middle comes out clean.
Remove the cakes from the oven, let it sit for 5 minutes in the pan. Then using a blunt knife slowly loosen the sides of the cake from the pan, unmould the cake onto the wire rack and let it cool completely. Slice and enjoy.
Wrap the fruit cakes in a cling wrap and let it sit on the counter for a day. If more than one day i usually refrigerate the cake and warm it for 20 seconds before serving