In a bowl, combine the mixed dried fruits, candied ginger (if using), and chopped nuts. Pour orange juice over the mixture and stir. Let it soak for at least 2 hours or overnight for richer flavor.
Preheat the oven to 325°F (163°C). Grease and line a round or square baking pan with parchment paper, ensuring there’s extra paper around the sides for easy removal later.
In a large mixing bowl, cream together unsalted butter and brown sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the orange juice, honey, and vanilla extract. Mix until everything is well combined.
Sift together the flour, baking powder, and spices (cinnamon, nutmeg, cloves). Gradually fold the dry mixture into the wet ingredients, mixing gently until incorporated. Be careful not to overmix.
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil.
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Store the fruit cake in an airtight container, and let it rest for at least 24 hours (the flavors improve with time).