Instructions:
Preheat oven to 325°F (165°C). Butter and line a 9×5-inch loaf pan with parchment paper. 
In a large bowl, beat butter and brown sugar until light and fluffy. 
Add eggs, one at a time, beating well after each addition. Add molasses and orange juice until well blended. 
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and allspice. 
Gradually add dry ingredients to wet ingredients, beating until well incorporated. Add dried fruit mixture and chopped nuts. 
Pour batter into prepared loaf pan and smooth surface. Bake for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If desired, brush the cooled cake with brandy or rum to add moisture and flavor.
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