Preheat your oven to 325°F (165°C). Prepare a 9-inch round cake pan by lining the bottom with parchment paper and greasing the sides.

In a medium mixing bowl, combine the mixed dried fruits with candied ginger. Pour in the orange juice and dark rum, letting the mixture soak for at least 30 minutes.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

In a large mixing bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and orange zest.

Gradually mix in the dry ingredients, alternating with the milk, starting and finishing with the dry mix.

Gently fold in the soaked fruits and chopped nuts into the batter.

Pour the batter into the prepared pan and bake for 1.5 to 2 hours, or until a toothpick comes out clean.

Meanwhile, prepare the syrup by combining rum, honey, and sugar in a small saucepan. Stir until dissolved and slightly thickened.

Once baked, cool the cake in the pan for 15 minutes. Poke holes in the warm cake and drizzle the syrup over it.

Wrap the cake tightly and let it rest in a cool place for at least 24 hours before serving.