Chop any large fruit into small pieces. Add fresh juice to a glass bowl or container.
Add the chopped fruit to it along with the vanilla essence. Mix well.
Cover and let it chill in the fridge for 8-12 hours.
Quite a bit of the juice will be soaked up by the fruit. Strain out the excess using a strainer.
Mix milk and lemon juice and let it rest for 15-20 minutes.
Preheat the oven to 150°C.
Line the baking tins (9X5 inches) with parchment paper or grease them lightly with butter and dust with flour.
Roast the nuts lightly till crisp either on a pan or in the oven at 150°C.
Let them cool down a bit and then chop them into small pieces.
Sift flour, baking powder, baking soda, salt, the spices together into a big bowl.
Add the nuts and lemon zest. Mix well.
Add the soaked fruit and mix well.
In another bowl whisk melted butter, buttermilk and sugar.
Add the whisked liquid mixture to the flour mixture and mix lightly just till the flour gets wet.
Pour the batter into the prepared tins 2/3rd full.
Put the tins in the oven to bake.
Bake the cake for 1 hr 30 minutes or till the top is golden brown and the cake is done. A skewer, or cocktail stick inserted in the middle of the cake should come out clean if the cake is done.
Remove the cake from the oven when its done. Leave it in the tin for 10-15 minutes.
Remove carefully from the tin and let it cool completely on a wire rack.