In a glass bowl, add the golden and black raisins, pour the apple juice and mix. You can also add water instead of apple juice.

Cover and allow it to rest overnight or 2 days. By doing this, the raisins will absorb all the fruit juice and plump up.

Preheat oven to 180-degree Celcius. Lightly grease a loaf pan (20x10x5 cm). Line it with baking paper.

In a bowl, sift in all-purpose flour, baking powder, cocoa powder, ginger powder, cinnamon powder, clove powder and salt. Whisk everything together and keep it aside.

In a separate bowl, add butter and beat it with whisk or hand blender for 2 minutes.

Then add sugar and beat again until light and fluffy.

Add eggs, one at a time, continue to beat and scrape down the side after each addition. Pour vanilla essence and fold it in.

Then add the dry mixture and fold again with a spatula. Make sure you don’t over mix.

Add the soaked raisins along with the leftover juice. Gently fold it in.

Add the chopped nuts and fold again.

Divide the cake batter into the prepared loaf pans evenly. Or you can also bake two cake one after the other if you have only one pan. Bake for 40-45 minutes at 180-degree Celcius or until a toothpick inserted into the centre comes out clean.

Remove it from oven and allow them to cool down on a wire rack. Once they have cooled down you serve them or you can also store them in the same pan for a few days. Just wrap it with cling or plastic wrap and keep it in the refrigerator. Or cut them in slices and store them in an airtight container in the refrigerator.