Preheat oven to 325 °F (160 °C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal.

In a small bowl, combine dried fruit and orange juice (or brandy); let soak while preparing batter.

In a large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.

Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.

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

Gradually add dry ingredients to wet mixture, mixing until just combined.

Fold in soaked fruit (with any remaining liquid) and chopped nuts.

Spoon batter into prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pan for 15 minutes, then use parchment overhang to transfer cake to a wire rack. Let cool completely before slicing.

Optional: wrap cooled cake in foil and let age at room temperature for 1–2 days for enhanced flavor.