Chop all the dry fruits and nuts and put it in a jar or box. Pour in the rum, stir well and keep it closed. Let it soak for about 24 hours and stir in between so that it gets soaked properly.
Preheat the oven to 180 degrees and line the bottom of a baking tin with parchment paper and brush oil on the sides.
Take wheat flour, add brown sugar, baking powder, cinnamon powder, cardamom powder and dry ginger powder in a mixing bowl and mix everything well together.
Then add oil and vanilla essence to the flour and stir well so that there are no lumps.
In a separate bowl take milk, add vinegar to it and stir gently. Then add baking soda and stir. The mixture will become frothy, add this to the batter and mix it quickly.
Add the rum soaked dry fruits and nuts to the batter and mix it well.
Pour this batter to the prepared tin and bake for about 60 minutes or until the cake is done.
Once it completely cools, slice and serve.