Step 1: In a medium bowl, combine the candied fruit peel, glacéed cherries, golden raisins, and dried currants. Pour 1/2 cup of brandy, dark rum, or orange juice over the fruits and let them soak for at least 2 hours, or preferably overnight, stirring occasionally.
Step 2: Preheat your oven to 300°F (150°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Lightly flour the pan, tapping out any excess.
Step 3: In a large bowl, whisk together 1 1/2 cups all-purpose flour, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 4: In a separate large bowl, cream together the softened butter and light brown sugar with an electric mixer until light and fluffy.
Step 5: Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses.
Step 6: Add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Do not overmix.
Step 7: Drain the soaked fruits, reserving any leftover liquid. Toss the drained fruits and chopped pecans or walnuts with the remaining 2 tablespoons of flour. Gently fold the floured fruits and nuts into the cake batter until evenly distributed.
Step 8: Pour the batter into your prepared cake pan and spread evenly. Bake for 2 hours and 30 minutes to 3 hours, or until a wooden skewer inserted into the center comes out with moist crumbs attached. If the top browns too quickly, loosely tent with foil.
Step 9: Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it onto the rack to cool completely.
Step 10: While the cake is still warm, prepare the glaze. In a small saucepan, combine 1/2 cup butter, 1/2 cup granulated sugar, and 1/4 cup water. Bring to a gentle boil, stirring until sugar dissolves. Simmer for 5 minutes. Remove from heat and stir in vanilla extract and a pinch of salt.
Step 11: Slowly and generously brush the warm buttery glaze all over the top and sides of the still-warm cake. Allow the glaze to soak in. Let the cake cool completely before wrapping and storing.