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Soak mixed dried fruits and nuts in dark rum or orange juice for at least 2 hours (or overnight).
Preheat Oven: To 300°F (150°C) and grease a 9-inch round cake pan.
Cream butter and brown sugar until light. Add eggs one at a time, mixing well.
In another bowl, combine flour, baking powder, spices, and salt. Gradually add to the butter mixture.
Fold in the soaked fruit, nuts, cherries, and citrus zests.
Pour the batter into the prepared pan and bake for 1.5 to 2 hours, or until a skewer comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain or with a dusting of powdered sugar.