Soak the Fruits: Soak dried fruits in orange juice or rum for at least 4 hours or overnight. Stir occasionally. For a quick version, microwave for 1 minute and let rest 30 minutes.
Preheat Oven: Preheat oven to 150°C (300°F). Grease and line an 8-inch round cake pan with parchment paper.
Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, cream the softened butter and brown sugar until light and fluffy (2–3 minutes).
Add Eggs & Flavorings: Beat in eggs one at a time. Mix in vanilla, citrus zest, and molasses or honey if using.
Combine: Gradually fold dry ingredients into the wet mixture. Stir in 1–2 tbsp milk if batter is too thick.
Add Fruits & Nuts: Fold in soaked fruits along with any remaining liquid. Add chopped nuts if desired. Mix until evenly distributed.
Bake: Pour batter into the prepared pan, smooth the top, and bake for 50–60 minutes, or until a skewer inserted comes out clean.
Cool: Let cake cool completely in the pan before removing. Wrap in foil or cling film to preserve moisture.
