Preheat the oven to 160°C. 

Line an 8-inch round cake pan with parchment paper, ensuring the base and sides are covered.

In a bowl, whisk together maida, baking powder, baking soda, cinnamon, ginger, clove, and orange zest until well combined.

Take another bowl and whisk together the oil and brown sugar until it becomes a pale mixture.

Next, add in the yoghurt and vanilla extract. Mix it all until it’s smooth and well combined.

Gently fold the dry mixture into the wet mixture just until the batter looks even. 

Fold the soaked fruits into the batter.

Add in the chopped almonds, walnuts, and cashews as well.

Transfer the batter to the prepared pan and bake for 50 to 55 minutes until a skewer inserted in the centre comes out clean. 

Let it cool slightly, slice the cake and serve warm.