Begin by soaking your chosen dried fruits, such as raisins, currants, and apricots, in dark rum or brandy. Cover the fruits generously with alcohol and let them sit overnight.

Preheat your oven to 325°F (160°C) and prepare a 9x5-inch loaf pan by lining it with parchment paper or greasing it with butter.

In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of brown sugar using a mixer on medium speed for about 3-5 minutes until light and fluffy.

Add 3 large eggs one at a time, beating well after each addition until the mixture is smooth and creamy.

In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and your preferred ground spices. Gradually add this to the wet ingredients, mixing on low speed until just combined.

Gently fold in the soaked fruits, 1 cup of chopped nuts, the zest of one orange, and 1 teaspoon of vanilla extract with a spatula.

Pour the batter into the prepared loaf pan and smooth the top evenly. Place the pan in the preheated oven to bake.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.