Ingredients:
Maida / All purpose flour – 1 cup
Almond powder – ½ cup
Dark brown sugar – ½ cup
Fresh orange juice – ¼ cup (Strained)
Eggs – 2
Unsalted butter – ½ cup (At room temperature)
Baking powder – 1 tsp
Nutmeg powder – 1 tsp
Cinnamon powder – ½ tsp
Orange zest – 1 tbsp (Grate just the outer skin. The white portion below the skin leaves a bitter taste)
Vegetable oil – 3 tbsp
Vanilla essence – 1 tsp
Salt – 2 pinches

Chopped nuts and dry fruits – 2 cups (I used almond, dates, raisins and tutti frutti)
Maida / All purpose flour – 1½ tbsp

Steps:
Combine egg and butter in a bowl using a hand beater/whisk.
The mixture will look cuddled initially.
Add brown sugar and beat again. Set aside.

Mix maida with baking powder.
Add this to the egg-sugar mixture in batches and mix well.
Beat with a hand beater/whisk.
Add almond flour and orange juice.
Mix well.
Add cinnamon powder, nutmeg powder, orange zest, vanilla essence and salt and mix well with a spatula.

Add a 1½ tbsp maida to the chopped nuts and dry fruits and mix well. This is done to ensure the even distribution of nuts in the cake.
Add it to the cake mix in batches.
Add oil and mix well.

Grease the bottom and sides of 6″ cake pan with butter and line butter paper.
Transfer the cake mixture to the pan.

To bake the cake, add a thick layer of sand to the pressure cooker.
Cover without the whistle and heat up the sand on high heat for 10 minutes.
Place an inverted steel plate as a base on the sand.
Place the baking pan on to the base and cook covered on medium flame for an hour or until a toothpick inserted in the center comes out clean. Open the cooker and check if the cake is cooked after 45 minutes. It took me 1 hour 15 minutes to get the cake done.
Transfer the pan from cooker and allow it to cool.
Remove the cake from pan once cool!
The cake tastes better after 2 days.
I would suggest to bake the cake 1 week before and cut for Christmas.

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