Mince the dry fruits, combine with peel and brandy. Place in an air tight container and allow to soak for a week. (Shake the container every day ).Grease a 10 inch square tin and line with two layers of butter paper. Grease the paper. Combine all the ingredients from caramel syrup to cashew nuts together and mix with fruits. Mix maida with soda and salt. Cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Fold in the maida and fruit mixture. Pour in a prepared tin, sprinkle with seeds if desired, and bake in a moderate oven (170 C ) for 25 minutes. Reduce temperature to 150 C and bake till the cake is done.( about 45 minutes) .