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

In a large bowl, combine the dried fruits and nuts. Toss with 2 tablespoons of flour to coat evenly.

In another bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time.

Stir in the brandy (or orange juice) and vanilla extract. Mix well.

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

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Gently fold in the floured fruits and nuts until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 2 hours or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For best flavor, wrap the cooled cake in cheesecloth soaked in brandy and store in an airtight container for a few days before serving.