Step 1: Prepare Your Fruits (24-48 hours in advance): In a large bowl, combine your chosen dried fruits with 1 cup of brandy or dark rum. Cover the bowl and let the fruits soak at room temperature for at least 24 hours, ideally 48 hours, stirring occasionally.
Step 2: Prepare Your Baking Pans: Grease and flour your chosen cake pan(s) – a 9-inch round or two 8x4-inch loaf pans. Line the bottom and sides with parchment paper, extending the paper a couple of inches above the rim. Preheat your oven to 300°F (150°C).
Step 3: Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light, fluffy, and pale in color using an electric mixer.
Step 4: Incorporate Eggs: Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of flour.
Step 5: Mix Dry Ingredients: In a separate bowl, whisk together the 2.5 cups all-purpose flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Step 6: Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, alternating with milk or orange juice, beginning and ending with the dry ingredients. Mix on low speed until just combined.
Step 7: Fold in Fruits and Nuts: Drain any excess liquid from your soaked fruits (reserve the liquid). Lightly dust the fruits and chopped nuts with 1 tablespoon of flour. Gently fold the floured fruits and nuts into the batter until evenly distributed.
Step 8: Fill Pans and Bake: Spoon the batter into your prepared cake pan(s), smoothing the top. Bake in the preheated oven for 2.5 to 3 hours for a round cake, or 1.5 to 2 hours for loaf cakes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Cool and Feed the Cake: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack. While still warm, pierce the cake all over with a skewer and brush with 2-3 tablespoons of the reserved soaking liquid or fresh brandy/rum.
Step 10: Age and Maintain: Once completely cool, wrap the fruit cake tightly in parchment paper, then in aluminum foil, and store in an airtight container in a cool, dark place. Every week or so, unwrap, pierce, and brush with another tablespoon or two of brandy or rum. Re-wrap tightly. Repeat for at least 2 weeks, ideally 4-6 weeks, before serving.