1. Soak the dried fruits in rum or brandy overnight or for a few hours if using. Drain before mixing.

2. Preheat the oven to 300°F (150°C). Line a loaf or bundt pan with parchment paper.

3. Cream butter and brown sugar together until light and fluffy.

4. Beat in the eggs one at a time, then add vanilla extract.

5. In a separate bowl, whisk flour, baking powder, cinnamon, and nutmeg together.

6. Gradually mix dry ingredients into wet ingredients until just combined.

7. Fold in the soaked dried fruits and chopped nuts evenly.

8. Pour batter into prepared pan and smooth the top.

9. Bake for 90 minutes or until a toothpick inserted in the center comes out clean.

10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

11. For aging: Brush cooled cake with rum or brandy, wrap in parchment and foil, and store in an airtight container. Repeat weekly for up to a month.