Step 1: In a large bowl, combine all your dried fruits (golden raisins, dark raisins, currants, candied cherries, chopped candied peel) and any nuts (chopped almonds, pecans). Pour your chosen soaking liquid (brandy, rum, or orange juice) over the fruit mixture. Stir well to ensure all fruits are coated. Cover the bowl and let it soak at room temperature for at least 12-24 hours, stirring occasionally.
Step 2: Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round springform pan or two 8x4-inch loaf pans. Line the bottom and sides with parchment paper, allowing it to extend about an inch above the rim.
Step 3: In a large mixing bowl, cream together the softened unsalted butter and both brown sugar and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
Step 4: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the molasses and vanilla extract until well combined.
Step 5: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 6: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk (or additional brandy/fruit juice). Begin and end with the dry ingredients, mixing on low speed until just combined.
Step 7: Drain any excess liquid from your soaked fruits (reserve the liquid for "feeding" later, if using alcohol). Toss the soaked fruits and nuts with a tablespoon or two 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(s) and smooth the top. Bake for 2 hours 30 minutes to 3 hours, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil.
Step 9: Allow the fruit cake to cool completely in the pan on a wire rack. Once cool, if using alcohol, you can "feed" it by brushing the top with additional brandy or rum. Repeat this process weekly for 2-4 weeks, or as desired, to enhance flavor and moisture. Store your fruit cake in an airtight container, wrapped in parchment paper and then foil, in a cool, dark place.
Step 10: Before serving, decorate your fruit cake with candied fruits, glazed nuts, or a simple dusting of powdered sugar. Slice and enjoy.