Soak dried fruits in dark rum or apple juice overnight for enhanced flavor.

Preheat the oven to 300°F (150°C) and grease an 8-inch round cake tin.

In a mixing bowl, cream the butter and brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Gradually fold into wet ingredients until just combined.

Gently fold in soaked fruits along with any remaining liquid.

Pour batter into the prepared tin and smooth the top.

Bake for approximately 2 hours or until a toothpick comes out clean.

Cool in the tin for 10 minutes before transferring to a wire rack.