Soak dried fruits in rum, brandy, or orange juice overnight or for at least 4 hours.

1. Preheat oven to 300°F (150°C). Grease and line a loaf pan or round cake tin with parchment paper.
2. Cream butter and brown sugar in a mixing bowl until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in molasses and vanilla extract.
5. In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Gradually fold dry ingredients into wet mixture.
7. Stir in soaked fruits, chopped nuts, and orange zest (if using).
8. Pour batter into the prepared pan and smooth the top.
9. Bake 75–90 minutes, or until a skewer inserted in the center comes out clean.
10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Optional: Brush with extra rum or brandy and wrap in parchment and foil to mature for several days or weeks.