Two days before soak all your dried fruits and nuts in rum, you can soak them in orange juice as well.
On the day of baking. Start by preheating oven to 180 degree C. Grease a 8 inch round cake pan with oil and dust it with flour. Set aside.
Take the dried fruits and add two tblspn of flour. Toss well and set aside.
Now take flour, baking powder and baking soda in a sifter and sieve it well. Set aside.
Now take sugar in a sauce pan and cook it on medium high heat till it gets golden in colour. Don't stir the caramel, just swirl the pan. Now when the caramel reaches the nice colour add in water and mix well. Set aside to cool down.
Now separate the egg, take egg white in a large bowl and whip it using a electric beater till stiff.
Take butter, sugar and vanilla in a bowl and whip till creamy. Add in egg yolks and whip again.
Now add in half of the flour mix in and fold gently. Add in the cooled caramel and mix well. Now add in the remaining flour mix in and fold gently.
Finally add in ⅓rd of the egg white and fold well. Then add the final egg whites and fold very gently till it is nice and airy.
Finally add in the flour tossed nuts and dried fruits and fold well.
Spoon this into the cake pan and bake for 1 hour or insert a toothpick to check whether the cake is done.