Sift flour with all the spices and baking powder. Keep it apart.
Preheat oven to 170C.
Cream butter and sugar until fluffy.
Add the caramel syrup and beat.
Add apple puree, curd and almond essence and beat until incorporated. The mixture may look curdled but it is fine. Add the dry fruits mixture and beat.
Now add the flour and mix with a wooden spoon gently.
Line an 8” loose bottomed pan or a spring form pan.
Grease the pan. Pour the batter into it.
Bake for 1 ¼ hours.
By 15 minutes the top will start browning. Place a piece of foil on top of the cake to avoid the burning of top.
Insert a knife and check if it comes out clean.
When done, remove from oven and allow it to cool for 1 hour before removing it from the tin.
Loosen the sides of the cake with a knife.
Place the pan on a tumbler and gently remove the outer ring.(if using a loose bottomed tin)
Place on a wire rack and allow it to cool completely before removing the base plate and the butter paper.
Slice it and enjoy.