You may use 150gm brown sugar instead of splitting between two types of sugar. Add an additional 2 tbsp to increase the sweetness - however, if you are using very sweet raisins or dates instead of cranberries then taste the batter before adding more sugar. I used dark muscovado sugar that gave a mocha colour to the cake. You may use regular white sugar for a pale coloured cake. 2. To make the masala tea boil 300ml of water and add 2tbsp tea powder and 1 tsp chai masala powder (I used Everest chai masala), let it brew for half a minute, allow to sit for a couple of minutes and then strain. If you have readily available chai tea bags you may use those as well - use as per desired strength of the tea. 3. Adjust the sweetness of your cake by using dry fruits that are less sweet - prunes, dried apricots and dried cranberries are a lot less sweeter than dates and raisins. 4. You can make your own dried orange peel powder by drying orange peels in the sun for 2-3 days. Powder in a dry grinding jar and store in an airtight container.