Combine the mixed candied fruit, cherries, pineapple, raisins, currants or dates, and chopped nuts in a large bowl. Pour over 1/2 cup brandy, dark rum, or orange juice, cover, and soak overnight when possible.

If you are short on time, warm the soaking liquid and pour it over the fruit mixture. Let it stand for 30 to 60 minutes before continuing.

Heat the oven to 300°F (150°C). Grease two 9 x 5-inch loaf pans and line the bottoms and long sides with parchment, adding another layer of parchment or brown paper if desired.

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a medium bowl. Set the dry mixture aside.

Cream the softened butter with both sugars until light and fluffy. Beat in the eggs one at a time, then mix in the molasses or dark corn syrup.

Add the dry ingredients alternately with the milk or additional brandy, mixing only until the batter is combined. Avoid overmixing so the finished cake remains tender.

Fold the soaked fruit and nuts into the batter with a sturdy spatula. If the fruit absorbed all of the soaking liquid, toss it with a tablespoon or two of flour before folding it in to help reduce sinking.

Divide the batter between the prepared loaf pans and smooth the tops. Bake for approximately 2 to 2 1/2 hours, rotating the pans halfway through the baking time.

Check for doneness with a skewer; it should come out with only a few moist crumbs, or the center should register approximately 195–205°F (90–96°C). If the tops darken too quickly, loosely cover them with parchment or foil.

Cool the cakes in their pans for 20 to 30 minutes, then lift them out using the parchment and place them on a rack. Cool completely for at least 1 hour before brushing with optional brandy, rum, or orange juice.

Wrap each cooled cake tightly in parchment and foil. Store in a cool place for 3 to 7 days before serving, or mature it for several weeks while brushing lightly with liquor every 1 to 2 weeks.