In a mixing bowl, combine the chopped dried fruits, candied elements, and citrus zests. Pour in the chosen soaking liquid—either rum, brandy, or orange juice—and stir thoroughly. Cover and allow to marinate for a minimum of 2 hours or, ideally, overnight.

Preheat the oven to 325°F (160°C). Grease a 23 cm (9-inch) round cake tin and line the base with a circle of parchment paper for easier release.

In a large bowl, cream the softened butter with the brown sugar for approximately 3 to 4 minutes until light in texture and color.

Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Blend in the vanilla and the fresh orange juice.

In a separate bowl, sift or whisk together the flour, baking powder, salt, ground cinnamon, nutmeg, and allspice until evenly combined.

Gradually incorporate the dry ingredients into the butter-egg mixture, mixing only until no streaks of flour remain. Fold in the soaked fruit mixture—along with any soaking liquid—and stir in the chopped nuts if using.

Transfer the batter into the prepared pan and level the surface. Bake in the preheated oven for 1 hour 40 to 50 minutes, or until a skewer inserted in the center comes out clean. If the cake begins to brown too quickly on top, tent it with foil partway through baking.

Once baked, let the cake rest in the pan for 15 minutes before transferring it to a wire rack. While still warm, brush the surface with a mixture of warmed apricot jam and water for a glossy glaze.

Allow the cake to cool completely. Wrap tightly and let it mature for at least a day to enhance its flavor and moisture.