Soak the dried fruits: In a bowl, combine the mixed dried fruits with 1/4 cup brandy or rum. Cover and let soak for at least 1 hour (or overnight for richer flavor).

Preheat the oven to 300°F (150°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy.

Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

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

Combine: Gradually fold the dry ingredients into the butter mixture. Stir in the soaked fruits (with any remaining liquid) and chopped nuts.

Bake: Pour the batter into the prepared pan. Bake for 2 hours or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Optional aging: For a richer flavor, brush the cooled cake with additional brandy or rum, wrap tightly in foil, and store in an airtight container for a week before serving.