Step 1: Prepare the Fruit (Preferably the Night Before)

In a large bowl, combine all the dried fruits with brandy, orange juice, and orange zest. Stir well to coat all the fruit. Cover with plastic wrap and let soak at room temperature for at least 2 hours, or preferably overnight. This plumps the fruit and infuses it with flavor. Stir occasionally if possible.

Step 2: Prepare Your Pans

Preheat your oven to 300°F (150°C). Grease two 9×5-inch loaf pans thoroughly with butter, then line them with parchment paper, leaving overhang on the sides for easy removal. Grease the parchment as well.

Step 3: Toast the Nuts

Spread your chopped nuts on a baking sheet and toast in the preheated oven for 8-10 minutes until fragrant and lightly golden. Watch carefully to prevent burning. Remove and let cool completely.

Step 4: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

Step 5: Cream Butter and Sugar

In a large mixing bowl using an electric mixer, beat the softened butter and brown sugar together on medium-high speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.

Step 6: Add Eggs

Add eggs one at a time, beating well after each addition. The mixture should look creamy and smooth. Mix in the molasses and vanilla extract.

Step 7: Combine Wet and Dry

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three additions, mixing just until combined after each addition. Do not overmix.

Step 8: Fold in Fruits and Nuts

Using a large rubber spatula, gently fold in the soaked fruit mixture (including any remaining liquid), toasted nuts, and any remaining liquid from soaking. The batter will be thick and packed with goodies!

Step 9: Fill Pans

Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula. Tap the pans gently on the counter to remove air bubbles.

Step 10: Bake

Place the pans in the preheated oven. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes. After the first hour, tent the cakes loosely with aluminum foil to prevent over-browning. The cakes are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 11: Cool

Remove from oven and let the cakes cool in the pans on a wire rack for 20 minutes. Then, using the parchment overhang, carefully lift the cakes out of the pans and transfer to the wire rack to cool completely.

Step 12: Feed the Cake (Optional but Recommended)

Once cooled, poke several holes in the top and sides of the cakes with a skewer. Brush with 2-3 tablespoons of brandy or rum. This “feeding” process adds moisture and flavor. Wrap tightly in cheesecloth soaked in spirits, then in aluminum foil.

Step 13: Age (Optional)

Store in an airtight container in a cool, dark place. “Feed” the cake with 1-2 tablespoons of spirits weekly for 2-4 weeks for optimal flavor development.

Step 14: Glaze Before Serving

Before serving, warm the marmalade or preserves until fluid and brush over the top of the cake for a beautiful, glossy finish.