Soak mixed dried fruits and chopped nuts in rum or brandy, or in orange juice for a non-alcoholic version, let them sit for a few hours or days, or I gently simmer in juice and cool.

Make caramel by melting sugar with a 3 tablespoons of water until amber, carefully adding hot water, then cooling it completely.

Preheat the oven to 320 F and grease and line your loaf or round tin with parchment paper or by dusting flour.

Whisk together all dry ingredients in a bowl: flour, baking powder, baking soda, salt and spices.

In another bowl, whisk yogurt, oil, hot milk, vanilla and cooled caramel, mixing until smooth. Fold the dry ingredients into the wet in batches.

Dust flour on the soaked dried fruits and nuts to coat them.

Toss soaked fruits and nuts in a bit of flour, then gently fold them into the batter.

Pour the batter into the pan, level the top, tap out air bubbles if any and bake for 60 minutes until deep brown and a toothpick comes out mostly clean. Depending on the type of your oven, if could either take 10 mins or less time, so I suggest keep an eye our after 50 minutes.

Cool the cake in the pan briefly, then on a rack, and ideally rest it wrapped for 12–24 hours.

Brush with alcohol for that authentic bakery taste before slicing and serving.