Preheat your oven to 325°F (160°C) and grease a loaf pan or a 9-inch cake pan. Line the bottom with parchment paper.

Cream 1 cup of softened unsalted butter with 1 cup of packed brown sugar using an electric mixer for about 3-4 minutes until light and fluffy.

Add 4 large eggs one at a time to the mixture, beating well after each addition. Pour in 1 teaspoon of vanilla extract and mix until fully blended.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, and ½ teaspoon of salt.

Gradually mix the dry ingredients into the butter mixture, alternating with ½ cup of milk until fully combined.

Fold in 1½ cups of mixed dried fruit, 1 cup of candied fruit mix or cherries, and 1 cup of chopped nuts.

Pour the batter into the prepared pan and bake for 70–75 minutes. Check with a toothpick - it should come out clean.

Allow the cake to cool completely in the pan for at least 30 minutes before removing. Wrap in plastic wrap and let rest overnight for best flavor.