Prepare the dried fruit: In a bowl, combine the mixed dried fruit and chopped nuts. If desired, you can soak them in a little warm water or rum for about 30 minutes to plump them up. Drain before using.

Preheat the oven: Preheat your oven to 160°C (320°F). Grease and line a round cake tin (approximately 20 cm or 8 inches in diameter) with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 3-5 minutes.

Add eggs and molasses: Beat in the eggs one at a time, mixing well after each addition. Then, add the treacle or molasses and mix until fully incorporated.

Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Fold in the fruit and nuts: Gently fold the soaked dried fruit and nuts into the batter until evenly distributed.

Bake the cake: Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a skewer inserted into the center comes out clean.