The night before baking, combine the dried fruits and nuts in a bowl with the brandy or orange juice, cover, and let soak overnight at room temperature.

Preheat your oven to 300°F and grease a 9x5-inch loaf pan, then line it with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg and set aside.

In a large bowl, cream the butter and brown sugar together until light and fluffy, then beat in the eggs one at a time, followed by the vanilla and molasses.

Gradually fold the flour mixture into the butter mixture until just combined, then fold in the soaked fruit and nuts along with any remaining liquid.

Pour the batter into the prepared pan and bake for 90 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely before wrapping tightly in plastic wrap and foil.