For making the Caramel:

1. Heat up a thick bottomed pan at high.
2. Add sugar and let it melt keeping the flame at high.
3. Stir at intervals and let the sugar caramelize.
4. As soon as you get the dark brown colour switch off the flame.
5. Add water little by little, keep stirring.
6. Once evenly mixed switch on the flame and boil it for about 2 minutes at high.

For making the Cake:

1. Preheat the oven at 150 degrees.
2. In a mixing bowl, sieve in the Wheafree Cake Mix, milk powder, salt and the cake spice mix.
3. In another mixing bowl, add milk and butter. Whisk till they are mixed properly then add Vanilla essence and whisk it a little more.
4. Add half of the dry ingredient mix into the bowl. Using a spatula slowly fold in the dry ingredients. Add the other half of the dry mix and mix just till there are no flour pockets left (do not overmix).
5. Now add in the caramel and mix properly. At this point check the consistency of your batter and the sweetness. You can add more caramel or add 2-3 tbsp powdered sugar according to your taste.
6. If the batter is still thick add the soaked dry fruits with the juice they were soaked in, otherwise only add the soaked dry fruits. Mix evenly.
7. Grease the cake mould and line the bottom with butter paper, apply a little oil/butter on the paper as well. Pour the batter into the mould, tap the mould twice to remove the air bubbles.
8. Bake at 150 degrees for 45-50 minutes on the middle rack.
9. Take out the cake and check it using a toothpick, if it comes out clean the cake is baked completely otherwise bake for another 4-5 minutes (more if required).
10. Let the cake cool down completely before you unmould.
11. Enjoy the Christmas/ Plum cake with a beverage of your choice.