I always start by soaking the dried fruits the night before. I place the raisins, dates, apricots, cherries, and citrus peel in a bowl, pour the rum over them, cover it, and let it sit overnight. This makes the fruit plump and flavorful.

I set the oven to 300°F (150°C). Then I line my loaf pan with parchment paper and lightly grease it.

In a large bowl, I cream together the softened butter and brown sugar until it’s fluffy. This takes about 3 minutes with a wooden spoon.

I add the eggs, one at a time, beating well after each. If the batter looks a little curdled, that’s okay—it smooths out later.

Now I stir in molasses, orange zest, and orange juice. The batter turns beautifully dark and fragrant.

I whisk together flour, baking powder, salt, and all the spices in another bowl. Then I gradually fold the dry mixture into the wet batter.

I drain any excess liquid from the soaked fruits and gently fold them in along with chopped nuts. I take my time to mix evenly without over-stirring.

I pour the batter into the prepared pan and smooth the top. I bake it for 2 hours. After the first hour, I cover it loosely with foil to prevent over-browning.

Once out of the oven, I let it cool in the pan for 15 minutes before turning it out onto a rack. Once completely cool, I wrap it tightly in parchment and foil. I store it in a cool place for at least a week—brushing it with a bit more brandy every few days.