Preheat your oven to 150°C (300°F). Line a 9-inch loaf pan with parchment paper, leaving overhang for easy removal.
Chop dried fruits finely, mixing figs, apricots, and cherries for a colorful, chewy mix.
Pour brandy or orange juice over the chopped fruits, stirring gently to soak. Let sit while you prepare the batter to allow the fruits to plump and absorb flavor.
In a large mixing bowl, cream the softened butter and sugar together until the mixture is fluffy and light, about 3 minutes. This will fill your kitchen with a sweet, buttery aroma.
Add eggs one at a time, mixing well after each addition to create a smooth, cohesive batter.
Fold in ground spices—cinnamon, nutmeg, and cloves—along with the toasted chopped nuts. The mixture will become fragrant and speckled with nuts.
Drain the soaked dried fruits, then gently fold them into the batter, distributing evenly without deflating the mixture.
Pour the batter into your prepared loaf pan, smoothing the top with the back of a spatula. The batter should be thick but spreadable.
Bake for about 1 hour and 30 minutes, until the top is deeply golden and a skewer inserted into the center comes out clean. Cover loosely with foil if browning too fast in the last 20 minutes.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely, allowing the flavors to meld and the crust to set.
Wrap the cooled cake tightly in parchment paper and store in an airtight container for at least 24 hours before slicing. This resting period helps the flavors deepen and develop a rich, chewy texture.
