1. Prep the Fruits and Nuts

1. Chop the fruits: Dice dried apricots, cherries, and other large fruits into small pieces.
2. Soak the fruits: In a large bowl, combine the dried fruits and candied citrus peels. Pour in the rum or brandy, stir well, cover, and let it soak overnight (or at least for 2 hours). Stir occasionally to secure even soaking.
3. Toast the nuts: Lightly toast the chopped nuts in a dry skillet for extra flavor, then set aside.

2. Prepare the Batter

1. Preheat your oven: Set it to 300°F (150°C). Grease and line a loaf pan or round cake tin with parchment paper.
2. Mix the wet ingredients:
   • Cream the softened butter and brown sugar in a large mixing bowl until light and fluffy.
   • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
   • Add vanilla extract and orange juice, mixing until smooth.
3. Combine the dry ingredients:
   • In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves.

3. Combine Everything

1. Add fruits and nuts: Toss the soaked fruits and nuts in a few tablespoons of the flour mixture to coat them. This prevents them from sinking in the batter.
2. Mix the batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
3. Fold in fruits and nuts: Carefully fold the coated fruits and nuts into the batter, ensuring even distribution.

4. Bake the Cake

1. Fill the pan: Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake: Place the cake in the preheated oven and bake for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.
3. Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

5. Mature the Cake

1. Wrap it up: Once completely cooled, wrap the cake in parchment paper and then aluminum foil.
2. Age the cake: Store it in an airtight container in a cool, dark place. Brush it with rum or brandy every week for at least 2 weeks to develop deeper flavors.

1. Top with marzipan: For a festive finish, roll out marzipan and cover the top of the cake.
2. Add a glaze: Heat apricot jam and brush it over the cake for a shiny glaze.
3. Decorate: Garnish with whole candied cherries and nuts for a classic look.