Take raisins, dates, prunes, orange zest, orange juice, cocoa powder, butter, brown sugar, honey, water in a sauce pan and bring it to a boil. Boil for 5 mins. Remove it from heat and allow it to cool for 30 mins. Add in egg and mix well. Add in flour, baking soda, baking powder, cinnamon and mix well. Spoon this in a parchment lined baking pan. I used two 6 inch round cake pans.

Heat a heavy bottom kadai covered for 10 mins. Now place a separator in the bottom and place cake pan. Cover and cook for 40 to 45 mins till cake is cooked. Remove and cool completely. Un mould and serve.

Preheat oven to 150 degree C. Butter a deep round tin(8 to 10 inch) and line the bottom with parchment paper or wax paper. Now line the sides with parchment paper as well in the way that the paper is somewhat extended above the tin  which prevents the cake from burning and sticking all over the tin when it rises as it bakes. Butter all over the tin generously and keep it aside. Pour the batter into the tin and bake it the oven for  45 mins to 1 hour. The cake looks little moist and sticky on top but has some moist texture in the middle. Remove it from the oven and allow to cool down completely. Now remove it from the tin and allow to cool down completely again. Since you have lined it with parchment paper it won’t be hard to remove the cake from tin. Decorate it as per your wish and serve or store in an air tight container.

Preheat oven to 160 degree C. Grease a 8 inch nonstick pan with oil and set aside.

Take all dried fruits in a sauce pan. Add in orange juice and pulp, sugar, butter, cocoa, water and bring it to a boil. Cook for 5 minutes. Take it off the heat and allow it to cool. Once cooled, Add in mashed banana and mix well. Now in a separate bowl, mix flour, baking powder, baking soda, spices and walnuts. Pour chocolate mix in and fold gently.

Spoon the batter into pan and bake for 1 hour. Remove and cool completely. Slice and serve.