Prepare the Fruits:

• Place the raisins, sultanas, currants, chopped apricots, and candied peel in a large bowl.
• Pour the brandy, rum, or orange juice over the fruits. Stir well, cover, and let them soak for at least 24 hours (or up to a week) for deeper flavor.

2. Preheat and Prepare the Pan:

• Preheat your oven to 150°C (300°F).
• Line a 20×20 cm square pan or an 8-inch round cake tin with two layers of parchment paper. Ensure the paper extends above the pan to prevent over-browning.

3. Mix the Cake Batter:

• In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract, lemon zest, and orange zest.

4. Combine Dry Ingredients:

• In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves.
• Gradually fold the dry ingredients into the wet mixture until just combined.

5. Incorporate the Fruits and Nuts:

• Drain any excess liquid from the soaked fruits.
• Gently fold the soaked fruits, chopped almonds or walnuts, and glacé cherries into the batter. Ensure everything is evenly distributed.

6. Fill and Bake:

• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Bake in the preheated oven for 2.5 to 3 hours, or until a skewer inserted into the center comes out clean.
• Check the cake after 2 hours and cover it loosely with foil if the top is browning too quickly.

7. Cool the Cake:

• Once baked, let the cake cool in the tin for 15 minutes.
• Carefully transfer it to a wire rack to cool completely.

8. Feed and Store (Optional):

• Brush the cooled cake with additional brandy or juice.
• Wrap it tightly in parchment paper and foil, then store it in an airtight container. Feed it weekly with a little more liquid for maximum flavor.

9. Decorate (Optional):

• Cover the cake with a layer of marzipan, followed by royal icing or fondant.
• Add decorative elements like candied fruits, nuts, or festive designs.