Preheat your oven to 150°C (300°F). Grease a loaf pan with butter and line it with parchment paper, leaving excess for easy removal.
Chop dried fruits finely and place them in a bowl. Pour over dark rum or orange juice, stirring to soak while you prepare the batter. The soaked fruits will become plump and fragrant.
In a large mixing bowl, cream softened butter and brown sugar together using a hand mixer until the mixture is light, fluffy, and pale, about 3-4 minutes. You should hear it become creamy and see the color lighten.
Add eggs one at a time to the creamed mixture, beating well after each addition. The mixture will become smooth and slightly thickened. Mix in vanilla extract.
Gently fold in the soaked dried fruits and chopped nuts, incorporating them evenly throughout the batter. The mixture will be thick and studded with colorful fruits and nuts.
Sift together the flour, baking powder, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. The batter should be thick but spreadable.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface. Gently tap the pan on the counter to settle the batter and remove air bubbles.
Bake in the preheated oven for about 1 hour and 15 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Cover with foil halfway if the top browns too quickly.
Remove the cake from the oven and let it cool in the pan for about 20 minutes. Then, transfer it to a wire rack to cool completely. The aroma should be warm and spiced.
Wrap the cooled fruitcake tightly in parchment paper, then foil. For best flavor development, let it sit in a cool, dark place for at least a week, occasionally brushing with more rum or juice if desired.
Slice and serve this moist, dense, and flavorful fruitcake. Enjoy the rich aroma and chewy texture—perfect for holiday festivities or cozy moments any time of year.
