Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

For the caramelized apples, melt the butter in a skillet over medium heat. Add the chopped apples, brown sugar, cinnamon, and salt. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and set aside.

For the cake batter, cream together the softened butter and granulated sugar in a large bowl until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the caramelized apples, dried apples, cranberries, pecans, dates, and raisins.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, slice and serve. Optionally, drizzle with extra caramel sauce before serving.