In a glass jar soak the dry fruits. Make sure the fruits are well immersed in the rum. I soaked for 2 weeks. You can soak for 2-3 hours if you would try instantly. Wine can be substituted with orange juice for non-alcoholic version.
Remove the soaked dry fruits from the jar and add them in a small mixing bowl. Add the chopped nuts to the soaked fruit, add some flour and mix well so it doesn’t sink to the bottom.
Grease a cake pan and line with parchment paper. Preheat the oven @180° for 10 mins.
In a mixing bowl add the curd, vinegar, sugar, baking soda, mix well and stand for 5 mins.
Add fruit juice, butter, chocolate syrup, vanilla extract, stir and let the sugar melt. I have added the leftover wine from the soaked fruits about 2 tbsp. Mix well.
In a mixing bowl sieve the flour, baking powder, cocoa powder, cinnamon powder, salt, mix well and keep aside.
Add the dry ingredients to the wet ingredients and gently fold to make a smooth batter.
Add the soaked dry fruits, nuts, orange zest to the batter and gently fold. Do not over mix the batter.
Pour the batter into the greased pan and tap the cake pan 2-3 times to release the air bubbles.
Bake @180° for 45-50 mins until a tooth pick inserted comes out clean. Remove from oven, let it stand for 5 mins to cool down. Demould and let the cake cool down completely.
Garnish with fresh fruits.