Prepare the Fruit Cake

1. Preheat the Oven: Start by preheating your oven to 325°F (165°C). Line a 9-inch round cake pan with parchment paper and grease it well to ensure the cake doesn’t stick.
2. Soak the Fruits: In a large mixing bowl, combine the dried fruits and candied ginger. Pour the orange juice and ¼ cup of dark rum or brandy over the fruit and let it soak for at least 30 minutes. This will help the fruit become plump and flavorful.
3. Mix the Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and spices (cinnamon, nutmeg, cloves). Set aside.
4. Cream the Butter and Sugar: In a large mixing bowl, cream the butter and brown sugar until light and fluffy. You can use an electric mixer or do this by hand.
5. Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and orange zest.
6. Combine Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Start and finish with the dry ingredients. Mix until just combined.
7. Fold in the Fruit and Nuts: Gently fold in the soaked dried fruits, candied ginger, and nuts. Be careful not to overmix.
8. Bake: Pour the batter into the prepared cake pan, spreading it out evenly. Bake for 1 ½ to 2 hours, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Soak the Cake

1. Prepare the Soaking Syrup: While the cake bakes, make the soaking syrup by combining the dark rum, honey, and sugar in a small saucepan over low heat. Stir until the sugar dissolves and the syrup thickens slightly. Remove from heat.
2. Cool the Cake: Once the cake has baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
3. Soak the Cake: Once the cake is cool, use a skewer or toothpick to poke holes in the top of the cake. Slowly pour the soaking syrup over the cake, allowing it to soak in. Repeat this step until the entire cake is moistened with the syrup.
4. Let it Rest: Wrap the cake in parchment paper, then in plastic wrap, and let it rest for at least 24 hours. This gives the flavors time to meld together. For even more intense flavor, let it sit for a few days.