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Prepare the Fruit Mixture:
In a large bowl, combine the dried cherries, apricots, figs, and raisins. Pour the brandy, dark rum, and whiskey over the dried fruits. Stir to combine, then cover and let soak overnight.
Prepare the Cake:
Preheat your oven to 300°F (150°C). Grease and line the bottom of a 9-inch cake tin with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, mixing until just combined. Fold in the soaked fruit mixture, dark chocolate chips, and chopped walnuts if using.
Pour the batter into the prepared cake tin and spread evenly. Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean. If the top of the cake begins to brown too quickly, cover it loosely with aluminum foil.
Allow the cake to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.
Prep Time: 30 minutes (plus overnight soaking) | Cooking Time: 2 to 2 1/2 hours | Total Time: 3 hours (plus soaking and aging) | Servings: 2 pounds
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