Preparation Steps

• In a large bowl, combine the mixed dried fruit, raisins, candied cherries, chopped nuts, and brandy or orange juice. Stir well and let it soak for at least 1 hour, or preferably overnight.
• Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round cake pan or a loaf pan.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, mixing well after each addition.
• In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Gently fold the soaked fruit and nut mixture into the cake batter.
• Pour the batter into the prepared cake pan and spread evenly.
• Bake for 1 hour to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts to brown too quickly, loosely tent it with aluminum foil.
• Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.