Preheat the oven at 375F for 15 minutes.

Grease and dust a 13x9 inch pan with little flour.

In a large bowl whisk together all purpose flour, baking soda, baking powder, salt and light brown sugar.

Also add the chopped dried fruits and nuts of your choice. Make sure that the dried fruits are not lumped together. Use your fingers mix it thoroughly.

In a liquid measuring mug, measure ¾th cup of applesauce. Add the vanilla extract, ¼ cup water and tea masala extract (if using). Whisk it nicely.

Add the wet ingredients to the dry ingredients and mix it well. Since it's a lot of dried fruits and nuts, chances are the flour mixture in the bottom may not be combined well.

Spread the batter into the prepared pan and use a spatula to evenly press it.

Bake for the 30 minutes at 375F. When I inserted a toothpick in the center it was almost done and it had started to become golden brown. I wanted to bake it for another 5 minutes, but I worried if the cake would become very dark, so I reduced the temperature to 300F and baked it for 5 more minutes.

Once out of the oven, leave the pan on a wire rack and let it cool completely before cutting it. I inverted the fruitcake on a big cookie sheet and then cut them into pieces. This cake will store for months in the refrigerator.