In a medium bowl, combine your mixed dried fruits and glazed cherries, pouring over enough orange juice or rum to submerge them. Let them soak for at least 30 minutes, or ideally overnight.

Preheat your oven to 340°F (170°C). Grease the loaf pan generously with butter or cooking spray, then line with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

In another large bowl, beat the softened butter with brown sugar and white sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.

Gradually add the dry mixture to the wet mixture, alternating with milk or buttermilk. Mix until just combined.

Drain excess liquid from soaked fruits and fold them gently into the batter with any chopped nuts.

Spoon the batter into the prepared loaf pan and bake for 55–65 minutes or until a skewer comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.